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Vegetable Soup with Coconut Milk and Lemongrass

Vegetable Soup with Coconut Milk and Lemongrass

35 min., ready in 1 hr
Time:
Ingredientsfor  
Ingredients
600 grams predominantly waxy potatoes
200 grams carrots
400 grams Pumpkin (such as Hokkaido)
2 onions
1 garlic clove
10 grams fresh ginger
1 red chili pepper
3 Tbsps Canola oil
1 tsp ground Turmeric
600 milliliters Vegetable broth
250 milliliters unsweetened Coconut milk
salt
1 Lime (juice)
2 Lemongrass
fresh Thai basil (for garnish)
How healthy are the main ingredients?
potatoPumpkinCoconut milkcarrotgingeronion
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Preparation
1.

Rinse, peel and cut potatoes and carrots into 1 cm (approximately 1/2 inch) cubes. Rinse and halve pumpkin, remove seeds and dice flesh. Peel and finely chop onions, garlic and ginger. Rinse and halve chile lengthwise, remove seeds and ribs, and finely chop. In a large saucepan, sauté onion and garlic in canola oil until softened.

2.

Add ginger, chile pepper, turmeric and vegetables. Sauté briefly. Add vegetable stock. Cover and simmer until vegetables are tender, about 25 minutes. At the end of the cooking time, add coconut milk. Season with salt and lime juice. Serve in hollowed coconuts, if desired, garnished with lemongrass stalks and Thai basil sprigs.

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