Carrot Lemongrass Soup
Author: Adapted from Paleo by Season
Cook time: 50 mins
Total time: 50 mins
Ingredients
  • 3T Butter
  • 1 Small onion, finely chopped (about a cup)
  • 1 stalk celery, finely chopped
  • 1 lb. carrots, peeled and chopped
  • ½T salt, divided
  • 4C Vegetable stock
  • 1 Stalk lemongrass, top and bottom cut off, bottom pounded with the back of a heavy spoon
  • ½t pepper
  • ½t turmeric
Instructions
  1. Melt butter in a large pot.
  2. Add onion, carrots, celery and ¼T of the salt.
  3. Roast onion, carrots and celery in the pot, stirring occasionally, until golden brown (12-15 minutes).
  4. Add the stock, deglazing and scraping the bottom.
  5. Add lemongrass, pepper and turmeric, turn heat down to medium-low.
  6. Simmer for 25-30 minutes.
  7. Remove lemongrass stalk
  8. Transfer the soup in batches to a blender or food processor and puree.
  9. Add the remaining ¼T of salt plus more to taste, and serve.
Recipe by The Healthy Slice at https://www.marciashealthyslice.com/2015/05/weekend-rewind-and-a-recipe.html