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Aromatic Lemongrass & Turmeric Soup

Discover the Aromatic Lemongrass & Turmeric Soup

Embrace the Essence of Exquisite Flavors

In the realm of soups that evoke warmth and comfort, the Aromatic Lemongrass & Turmeric Soup stands out as a delightful masterpiece. This unique creation harmonizes the earthy richness of turmeric with the vibrant notes of lemongrass, delivering a balanced and uplifting experience for your palate.

The Symphony of Ingredients

This soup is brewed from a delicate symphony of ingredients that sing together in perfect harmony. The lemongrass provides a fresh and citrusy undertone that complements the golden turmeric, renowned for its aromatic and anti-inflammatory properties.

A Culinary Journey

Transition with us into a culinary journey where exotic spices meet wholesome vegetables, creating a blend that is both nourishing and invigorating. The addition of coconut milk adds a creamy depth, making each spoonful a luscious experience.

  • Velvety texture with notes of ginger and garlic.
  • Packed with nutrients and vibrant colors.
  • Perfect for any season, bringing warmth and rich flavors.

This soup is not just a dish; it's a celebration of flavors that promises an invigorating culinary adventure. Ideal for both experienced chefs and culinary enthusiasts, the Aromatic Lemongrass & Turmeric Soup offers something truly extraordinary.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 stalk lemongrass, finely chopped
  • 2 teaspoons ground turmeric
  • 1-inch piece ginger, grated
  • 1 can (400ml) coconut milk
  • 4 cups vegetable broth
  • 2 carrots, sliced
  • 1 sweet potato, chopped
  • Salt and pepper to taste
  • Coriander leaves for garnish

Мethod of preparation

Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic, finely chopped lemongrass, ground turmeric, and grated ginger, stirring for another minute until fragrant. Pour in the coconut milk and vegetable broth, stirring to combine all the ingredients. Add the sliced carrots and chopped sweet potato, bringing the mixture to a boil before reducing the heat to a simmer. Let it cook for 20 minutes or until the vegetables are tender. Once cooked, use an immersion blender to puree the soup until smooth, or transfer to a blender in batches, being careful of the hot liquid. Season the soup with salt and pepper to taste. Serve hot, garnished with fresh coriander leaves, for an aromatic and soothing experience that delights your senses. This soup is perfect served with warm crusty bread or alongside a light salad.

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