VEGETARIAN RECIPES - NEWS FROM THE YOGA SANCTUARY

Recipes from Janine's Kitchen ~ February 2007 Recipes

Carrot Coconut Ginger Soup
Difficulty: Medium

2 lbs carrots, peeled and grated (using a food processor is convenient!)
1 1/2 cloves of garlic minced
2 kaffir lime leaves
1-2 stalks of lemon grass (bottom bulb outer layer taken off and smashed with the back of a cleaver)
1-2" piece of ginger peeled and chopped (if you like a strong ginger taste use 2")
2 onions diced (I used the food processor and added the ginger too)
1/2 tsp Thai green curry
canola oil or coconut oil to cook the onions in
1/2 cup of white wine
1 can of coconut milk
stock or water ( I used half a bouillon cube)

1. Heat oil in large pot over medium heat and add onions and ginger. Cook until fragrant and softened.

2. Add garlic, lime leaves, lemon grass and green curry. (If you have a cheesecloth or spice ball, place lemon grass in it so you can fetch it out easier when soup is done cooking.) Cook a few minutes to release their flavours.

3. Add wine and turn up heat if necessary to boil off wine.

4. Add carrots and cook a few minutes and add water/stock to cover the carrots. (Cube if you're using with the water.)

5. Cook until carrots are soft approximately 10 to 15 minutes.

6. Remove lime leave and lemon grass and puree soup with hand blender until smooth.

7. Add coconut milk and heat through.

Taste and season with salt & pepper if necessary and if you're not vegan and find it needs a bit more Thai flavouring, I add 1 tsp of fish sauce or so. Enjoy!

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Hi all, my name is Janine and I'm excited to share with you recipes that I've collected over the years. Maybe even your favourite recipe! I love to cook and I love to eat. If you would like to share a recipe for consideration into this column please email it to janine_woo@yahoo.com.