Happy long weekend! It's Queens Birthday weekend here in Sydney, I'm surprised we still celebrate, but as a teacher who has just survived the biyearly rigmorale of writing school reports I welcome any extra time off. Mark's Mum went down to some farmer's markets and bought us some fresh dutch carrots, dirt and stalks still attached! So I looked for a recipe, and I think I've found a new favourite. The kaffir lime leaves are the most important ingredient here, they add a real tang to the dish not found in other soups. God save the Queen!INGREDIENTS
Spray of light olive oil
1 onion, finely chopped
2 tsp minced garlic
1 tsp minced red chilli
2 tsp grated fresh ginger
500g carrots, peeled, chopped
1 medium sweet potato, peeled, chopped
2 kaffir lime leaves
4 cups (1L) chicken stock
Juice of 1/2 lime
2 tbs palm brown sugar / or 1 tbs honey
2 tbs Thai fish sauce
270ml reduced fat coconut milk
shredded chicken / coriander to serve
Serves 6
METHOD
1. Heat oil in a saucepan over medium heat, add onion and cook for 2-3 minutes or until softened.
2. Add garlic, chilli, ginger, carrot, sweet potato, lime leaves and stock. Bring to boil, then reduce heat to low and simmer for 20 minutes. Allow to cool slightly, then puree with a hand-held blender.
3. Return to pan with lime juice, sugar and fish sauce and gently reheat. Add coconut milk and stir until combined.
4. Serve with some shredded chicken and top with coriander or nutmeg if desired.
Adapted from: http://www.taste.com.au/recipes/5686/spiced+carrot+soup+with+coconut+cream
