EATING IN SEASON | carrots in october


3 sweet onions
3 cloves garlic
2 tsp grated ginger
2 tsp red chili flakes
3 spoonfuls coconut oil
2 tbsp cumin
dash of nutmeg
2 stalks lemongrass, finely chopped
1.5 lbs carrots, peeled and chopped
1 can full fat coconut milk
5-6 cups chicken broth
¼ cup apple cider vinegar
3 tsp salt
4-5 thai chiles, de-seeded
handful fresh basil
3 limes, juiced

1. In a large pot or dutch oven, saute roughly chopped onions with grated garlic, ginger, red chili flakes, and coconut oil until softened but not terribly browned. Add apple cider vinegar to deglaze the pot. Add cumin, nutmeg, lemongrass, and carrots. Stir to coat. Add coconut milk and the broth. Combine. Simmer on low with a lid for 30-40 minutes or until the carrots are completely softened.

2. Pour contents of pot into a high-powered blender in small batches with the fresh thai chiles. Blend until completely pureed. Add water or stock to adjust the thickness. Pour into individual bowls and top with juice of fresh lime and chopped basil. ::