Thai Inspired Carrot and Yellow Pepper Soup

Step 1

In a large Dutch oven, heat oil over medium heat until hot. Add onion and yellow pepper and cooking, stirring occasionally until onion is wilted, about 3-4 minutes.

Step 2

Add garlic, ginger, lemongrass, coriander, brown sugar and red pepper flakes. Cook for another 2 minutes, stirring frequently.

Step 3

Add chicken broth and carrots. Increase heat to high. Bring to a boil, then cover and reduce to a steady simmer. Cook for 25-30 minutes or until carrots are very tender.

Step 4

Add coconut milk and puree until smooth with immersion or regular blender. If using a regular blender, blend in batches. I like to place a narrow funnel in the opening of the blender cover and hold it in place as I blend. It allows the steam to escape, preventing a mess.

Step 5

Serve hot with a drizzle of Greek yogurt (thinned out with a little milk) and a scatter of Thai gremolata.

Step 6

For the gremolata, combine all ingredients and stir to combine.