Chilled carrot soup with kaffir lime leafs, ginger, turmeric & coconut milk (FODMAP friendly, gluten free)
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)
