Carrot Lemongrass Soup + Yu Choy
1 bunch orange carrots, ends removed, roughly chopped
2 cups yu choy, packed and roughly chopped (All parts of this beautiful green are edible)
1 can (400ml) coconut cream
1 cup vegetable stock
1 small white onion, roughly chopped
2 large cloves garlic, peeled and left whole
2 stalks lemongrass, ends removed and middle cut into pieces 3 inches long
½ hot pepper (optional), seeds removed, I used a habanero
¼ cup brown sugar
1 tsp salt
1 tsp ground ginger
½ tsp ground turmeric
salt and pepper to taste
Cut lemongrass into 3 inch pieces. Using the back of your knife, pound the thicker parts of the lemongrass a few times. This will release more of it’s aromatic juices. Place smashed pieces in the bottom of a medium soup pot on low.
Place cut carrots, onion, garlic, hot pepper (optional) and soup stock into a high speed blender. Blend until completely smooth. Pour over lemongrass pieces in your soup pot on low. Add coconut cream and stir.
Add brown sugar, salt, ginger, and turmeric to pot and stir.
Heat on low for an hour, stirring occasionally.
After an hour remove from heat, scoop out lemongrass pieces and discard. Add chopped yu choy and stir. Season to taste with salt and pepper. Enjoy!