Chilled carrot soup with kaffir lime leaf, ginger, turmeric and coconut milk (FODMAP friendly)

We have a small kaffir lime tree growing in a pot next to the swimming pool. It was growing so wildly I have to give it a good trim. What can I cook with such beautiful aromatic leafs?

For lunch we had a spicy Asian influenced carrot soup with carrot, potato, kaffir lime leafs, ginger, turmeric, coriander, chilies and spices. It was gorgeous served chilled on a hot summer day.

Recipe is as follow:

(serves 4-6)

Chicken stock

• 2 large pieces of chicken maryland
• 4 kaffir lime leafs, bruised
• piece of ginger, approx 10g, bashed
• coriander stalk, approx 10g, diced
• 2 star anise
• 6 clove
• 1 stick of cinnamon
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp all spice
• 12 Szechuan pepper corns  (or black pepper corns)

Place all ingredients in a large pot with hot water (enough to cover all ingredients); bring it to boil, then simmer for 1.5-2 hour.  I prefer to use a pressure cooker (45 minutes). Filter the stock & discard all solids, except reserving 1 piece of ginger.

Carrot soup

Ingredients

• 3 large carrots, diced
• 1 large potato, diced
• 1 cup of coconut milk
• 4 cup of chicken stock (method above)
• 1 kaffir lime leaf, thinly sliced
• 1 medium hot chili, roughly sliced  (I include the seeds as I like my soup spicy)
• 1 piece of ginger (reserved from stock above)
• 1 tbs fish sauce (or to taste)
• salt and pepper to taste
• finely chopped coriander, to garnish

Method

• Steam the diced carrot & potato in a steamer until tender, approximately 20 minutes
• In a blender, blend all ingredients together until smooth
• Set the soup aside to cool; chill the soup in fridge for at least 2 hours before serving
• Garnish with finely chopped coriander (optional)

(If preferred, can also be served warm)

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