Channel: Oh Yum with Anna Olson

Category: Howto & Style

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Description: Subscribe for more video recipes: goo.gl/MJV4af Recipe Serves 6 to 8 Ingredients 30 mL (2 Tbsp) olive or vegetable oil 120 g (1 cup) diced cooking onion 450 g (1 lb) peeled and diced carrots 225 g (1/2 lb) peeled and diced sweet potato 5 cm piece (2-inches) lemongrass, bruised with the back of a knife 1 clove garlic, sliced 20 g (25 mm piece) fresh ginger, peeled and sliced 5 mL (1 tsp) lime zest 750 mL (3 cups) chicken or vegetable stock 200g ¾ cup cream cheese juice of 1 lime salt & pepper Sambal or chili paste, to taste Toasted coconut, for garnish chopped fresh Thai basil, for garnish Directions 1. Heat a medium soup pot over medium heat and add the oil. Add the onion and sauté until the onion is translucent, about 5 minutes. Add the carrot and sweet potato and stir. Add the piece of lemongrass, ginger, garlic and lime zest and stir for one minute, until you can smell the fragrances. Add the stock and bring to a full simmer. Reduce the heat to a gentle simmer, cover and cook until the carrots and sweet potato are tender, about 20 minutes. 2. Remove the lemongrass and discard it. Puree the soup until smooth. Add the cream cheese, a little at a time and puree until incorporated. Adjust the consistency (if needed) to thin it out by adding a little extra stock or water. Stir in the lime juice and season to taste. Stir in the sambal or chili paste to taste, or serve it as a garnish, along with the toasted coconut and Thai basil, which can be sprinkled on top. Shop Anna Olson Cookbooks: lickst.at/shopannaolson Follow Anna on social media: Pinterest: pinterest.com/chefannaolson Twitter: twitter.com/olson_anna Facebook: facebook.com/chefannaolson Instagram: instagram.com/chefannaolson Anna's Official Website: annaolson.ca Follow Oh Yum on... Facebook: facebook.com/ohyumfood Instagram: instagram.com/ohyumfood Pinterest: pinterest.com/ohyumfood Twitter: twitter.com/ohyum_food Official Oh Yum Website: ohyum.tv #Inspired #CarrotSoup #OhYum