This creamy soup is a breeze to make, and the flavor is far from ordinary. Here’s a great place to sprinkle the cilantro left from last week.
- Olive oil
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- 1 ½ inch piece fresh lemongrass, outer layer removed, and inside thinly sliced and pounded (optional)
- 2 cups sliced onion
- 2 pounds carrots, peeled and chopped (about 5 cups)
- 5 cups broth
- 2 cups canned coconut milk
- Salt and freshly ground pepper
- 1 teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- Large pinch red pepper flakes
- Juice of one lime (or half lemon)
- 1 cup chopped cilantro
- Heat two tablespoons oil, in a large Dutch oven or heavy soup pot over medium heat. Add coriander, paprika and turmeric. Fry for 30 seconds, then add lemongrass and onion. Cook until onion is very soft and starting to brown (about 5-10 minutes). Add carrots and cook for 5 more minutes.
- Add broth, coconut milk and season with 2 teaspoons salt and ½ teaspoon freshly ground pepper, or to taste (less salt if broth is salty). Bring to a boil. Reduce heat, cover and simmer until carrots are tender (about 30 minutes).
- Crush cumin seeds with mortar and pestle until lightly broken. Heat 2 teaspoons oil in a small pan. Add cumin, mustard seeds and pepper flakes. Heat until seeds sputter and pop. Cool.
- Purée soup in the pot with an immersion blender until mostly smooth (or purée in batches in a food processor) with a few chunks. Swirl spices with oil into pot along with lime juice. Ladle into bowls. Sprinkle with cilantro.