In a medium sized soup pot, add olive oil and set over medium high heat. When the oil is hot, add carrots, onion, garlic, ginger, and lemongrass. Sauté for about 5 minutes or until the onion is slightly soft; stir constantly to ensure the garlic does not burn.
Add vegetable stock and bring to a simmer; maintain simmer for about 20 minutes or until the carrots are soft.
Add the hot vegetables, stock and coconut milk to a blender. Puree until smooth.
Pour the soup out of the blender and back into the soup pot. Stir in the orange extract and heat through, if necessary.
Serve with a sprinkle of cilantro on top.
Depending on the size of blender, you may need to puree the hot vegetables, stock and coconut milk mixture in two separate batches. You can also use an immersion blender if you prefer that method.
Recipe by Nutmeg Nanny
In a medium sized soup pot, add olive oil and set over medium high heat. When the oil is hot, add carrots, onion, garlic, ginger, and lemongrass. Sauté for about 5 minutes or until the onion is slightly soft; stir constantly to ensure the garlic does not burn.
Add vegetable stock and bring to a simmer; maintain simmer for about 20 minutes or until the carrots are soft.
Add the hot vegetables, stock and coconut milk to a blender. Puree until smooth.
Pour the soup out of the blender and back into the soup pot. Stir in the orange extract and heat through, if necessary.
Serve with a sprinkle of cilantro on top.
Depending on the size of blender, you may need to puree the hot vegetables, stock and coconut milk mixture in two separate batches. You can also use an immersion blender if you prefer that method.
Recipe by Nutmeg Nanny
Organic Pure Orange Extract
