Author: Adapted from Paleo by Season
Cook time: 50 mins
Total time: 50 mins
- 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
- Melt butter in a large pot.
- Add onion, carrots, celery and ¼T of the salt.
- Roast onion, carrots and celery in the pot, stirring occasionally, until golden brown (12-15 minutes).
- Add the stock, deglazing and scraping the bottom.
- Add lemongrass, pepper and turmeric, turn heat down to medium-low.
- Simmer for 25-30 minutes.
- Remove lemongrass stalk
- Transfer the soup in batches to a blender or food processor and puree.
- 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
3.3.3070