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Ingredients
2-3
tablespoons
onions
(diced)
1
tablespoon
olive oil
2
cups
stock
(chicken or vegetable)
1
cup
carrots
(peeled and cut into ¼" rounds - 3 or 4 medium/large)
½
cup
potatoes
(peeled and diced - 1 small russet)
1
tablespoon
lemongrass
Instructions
In a medium pot, heat olive oil over medium heat and saute onions until translucent. About 2 minutes.
Add stock and scrape the bottom of the pot to loosen the browned bits (de-glaze). Add potatoes and carrots and cook until tender, about 15 minutes.
Use an immersion blender (or pour soup into a blender or food processor), add lemongrass and puree.
Taste, adjust seasonings if needed and serve.
Notes
The vegetable amounts are approximate. You want to have about twice as much carrots as potatoes (at least) so the taste of the carrots stands out