Carrot, squash and lemongrass soup recipe

This is a light soup, perfect for warming up and trimming down in 2014. Available every Monday at the Shambles Kitchen.

Ingredients

Serves five

1 tsp ground coriander
1 star anise
Olive oil
1 onion
1/2 fresh red chilli, deseeded and chopped
10g fresh ginger, peeled and sliced
1 whole stick lemongrass, pounded
900 ml vegetable stock
3 kaffir lime leaves or peel of 1/2 lime
Salt
5 large carrots, peeled and cut into 2cm dice
½ butternut squash, peeled and cut into 2cm dice
100ml coconut milk
¼ of a lime squeezed 
4 tbsp chopped coriander, to garnish.

Method

Heat olive oil in a pan and add the onion, chilli, ginger, lemongrass, a pinch of white pepper and a teaspoon of salt. Cook on medium-low heat for five minutes, stirring often, until the onions are very soft.

Stir in the ground coriander and add a splash of the stock to stop it sticking to the pan and cook for two minutes Add the carrots, squash and the stock and cook for 20 minutes on a medium heat, until the vegetables are tender.

Add the coconut milk and lime juice Remove the lime leaves/ peel, star anise and lemongrass. Blitz the soup until very smooth.

Add more salt and pepper if it needs it. And more stock if it’s too thick.

Garnish with fresh coriander leaves.
 

Simon Long runs Shambles Kitchen, in Shambles, York.

Simon makes healthy fast food and drinks made from scratch using fresh, natural ingredients.

www.ShamblesKitchen.co.uk

Twitter: @SimonALong