This is officially... my 101st food blog post.
I can't believe where the time has gone! It has taken just over a year to make this mark, which is actually pretty amazing when you think about it. How longs do food blogs last? Some i assume have lasted for years and years, and the writer/chef just keeps coming out with more and more exciting things. Others I suppose have died off due to disinterest or writers block. Perhaps the most common reason has to do with life getting in the way, as it always seems to, and the food blog becomes sometimes less important in your life.
I have gone from writing entries a couple of times a month, to writing them a couple of times a week. My pictures have adapted from ones lacking in colour, imagination and interest. My recipes have changed form the ones that suited my university days to ones that suit me more now. I started cooking more inventively, and trying out my own ideas in the kitchen, not simply from my own past.
101 posts... yowza! I'm getting OLD!
I would have planned a cool recipe for the moment, but I'm afraid that I didn't even have an idea how many posts I have written until I sat at my computer tonight.
Luckily enough, I have this tasty recipe to share. While it might not give the same amazing 101st year presentation that a cake would have made, it still is delicious enough that I have no shame in writing about it!
This recipe was given to me by a wonderful lady at work, and I owe her so much for it!
This soup is the perfect - Cold Winter Day, Wet Outside, I'm Feeling Sick, Get Better Soon, Feel Good Inside, Please Your Mouth, Wish I Had More, Healthy, Hearty soup. This will be a favourite for years to come.
Hopefully I'll still be writing then too!
Carrot Lemongrass Soup
Stock (Vegetable or Chicken) - 4 cups
Lime Juice - 1/4 cup
Vegetable Oil - 2 tbsps
Onion - 1, diced
Lemongrass - 3 stalks minced
Garlic Cloves, minced
Thai Red Curry Paste - 2 tsps
Coriander Seeds - 1 tbsp ground
Carrots - I used the small bite sized carrots, which I figured translated into about two handfuls) roughly chopped
Coconut Milk - 1 tin (400ml)
Lemon Zest - 1 tsp
Lemon Juice - From the lemon
Green Onions - small handful
Plain Yogurt - A healthy dollop
Begin by placing the stock in a large pot and heating while you prepare the soup ingredients. Add the lime juice to the stock and cover.
Prepare the lemongrass stocks.
Preparing lemongrass stalks is actually fairly easy. They are easily found in the produce section of the grocery store, but you can also purchase a paste which works just as well. Because the paste is concentrated, use a little less of it.
Cut the lemongrass stalks 4" from the root end. Discard the top and peel the outer layer. Use a large, flat knife and place on top of the stalk, edge away from you. Smash it with your fist to flatten the stalk. Mince and set aside.
Heat vegetable oil in a large skillet over medium heat. Add the onions and a tsp of salt. Saute until translucent. Add the garlic, ginger, lemongrass, curry paste and coriander and saute for about 5 minutes. Stir in the chopped carrots and a pinch of salt. Saute for another 5 minutes.
Pour this mixture into the hot stock. Bring to a boil and simmer with the lid on until the carrots are soft.
Puree the soup with an immersion blender or move it in batches to a blender. Puree until smooth. Whisk in the coconut milk and simmer for another 15 minutes.
Just before serving, add the lemon zest, juice and season with salt. Garnish with green onions and a spoonful of yogurt if you desire.