Here is another new twist on an old favourite. Having made a green curry for dinner, we had left over lemon grass and ginger (although we almost always have ginger on hand so I hesitate to call it left-over). Continuing on our soup for lunch trend, this made its appearance and proved an excellent addition to the repertoire. It can also easily be made vegan by switching the chicken stock to veg stock, too.
2 tbsp peanut oil
4 onions, chopped
1 (largish ) chunk ginger, chopped
8-10 carrots, chopped
1 sweet potato, chopped
2 c chicken stock
3 stalks of lemon grass, chopped
salt to taste
1) Heat oil in a heavy bottomed pot. Sauté onions and ginger until the onions are translucent. Add other ingredients and bring to a boil, then simmer until carrots are tender (30-40 min).
2). Blitz until smooth, drizzle over a little sesame oil, sprinkle with shredded coriander and some sumac and serve.
Beautiful and warming. I love this new twist on an old favourite full of delicate (and not so delicate) flavours.