2 stalks lemongrass, chopped in 2-inch pieces and lightly pounded
8 fresh lime leaves
2 tablespoons unsalted butter
2 medium yellow onions, diced
2 tablespoons minced garlic
2½ tablespoons peeled and minced fresh ginger
2 teaspoons sea salt flakes
3 teaspoons curry powder
1½ teaspoons turmeric powder
3 tablespoons minced cilantro stems, reserve leaves for garnish
2 pounds carrots, cut into ½-inch rounds
6 cups filtered water
1 13½ fl.oz. can unsweetened coconut milk, plus more to drizzle
1⁄8 teaspoon cayenne pepper (*optional)
DIRECTIONS
In a piece of cheese cloth, wrap lemongrass and lime leaves, tie tightly. Set aside.
In a Dutch oven, over medium high heat, warm butter. Caramelize onions for about 5 minutes, then add garlic, ginger and salt. Reduce the heat to medium low heat, add garlic and turmeric powder, and cilantro. Add carrots, water, coconut milk, cayenne (if using) and lemongrass lime leaves bundle. Raise heat to high and bring to a boil.
Cover the Dutch oven, reduce heat to low and simmer for about 20 minutes, or until carrots are tender.
Using a blender, working in batches, blend mixture until completely smooth, 1 to 2 minutes per batch.Cover with a kitchen cloth and press the blender's top lid down to prevent eruption or splatter from the hot soup. Return soup to the pot and season to taste.
Garnish with cilantro leaves and drizzle with coconut milk.
Recipe by Flavor and Friends at http://flavorandfriends.com/spicy-carrot-soup-with-lemongrass-curry-ginger/