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Posted by on Aug 9, 2007 in International Soups, Vegetable Soups | 0 comments

Thai Carrot Soup

Serves 4
• 2 tbsp vegetable oil
• 2-4 tbsp Hot & Sour Soup Mix
• 2 cups yellow onion, coarsely chopped
• 2 tsp. salt
• 2 tsp. brown sugar
• 4 cups carrots, coarsely chopped
• 2 pieces fresh lemon grass, cut in half and bruised
• 2 tbsp minced fresh galangal (Thai ginger) or Chinese ginger
• 1⁄4 cup fresh lime juice
• 4 cups vegetable stock
• 1 ½ cup Coconut Milk 
• 1⁄4 cup fresh cilantro
1. In a large pot, heat the oil over medium high heat. Add hot & sour soup mix, onions, salt and sugar and sauté for 5 minutes, until the onions are soft and fragrant.
2. Add the carrots, lemon grass, galangal, lime juice, vegetable stock and coconut milk and simmer for 20-30 minutes.
3. Remove the lemon grass.
4. Now cool, blend and strain.
5. Serve garnished with cilantro.

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