- A bag of carrots
- 1 stem of lemongrass
- A thumb of ginger
- 1 chilli
- 1 garlic clove
- 1 lime
- A gloss of oil
- 500ml of your speedy veg stock*
Peel or scrub your carrots. Cut into 2-3cm cubes. Crush the thicker, woody end of your lemongrass with something heavy to flatten it a little. Remove the tougher outer layer. Thinly slice the softer bits.
TIP: use the woody bit to make tea – just infuse with water and a slices of fresh lemon.
Peel and grate or chop 1 tbsp ginger. Cut a few thin slices from your chilli (use more or less, to taste). Peel and chop your garlic.
Get a large pot hot. Gloss with oil. Add the carrots, lemongrass, 1 tbsp ginger, a hint of chilli and the garlic. Sizzle over medium-high heat for a few mins, just to soften and add a little colour.
Pour in your stock. Simmer over medium heat till the carrot is mashably tender. Blend till smooth. Taste. Add a little lime zest and juice, if you like. Season and adjust flavour balance (i.e. adding more chilli or ginger) to suit your palate.