年菜特輯：如意蘿蔔湯 | Dragon Year Recipe Series: Auspicious Carrot Soup

原食譜6人份，年菜可分給12人享用

香茅2株，縱向對切，切段

泰國青檸葉6片

特級初榨椰子油１湯匙

洋蔥(中等大小) 2顆，切塊

蒜頭 6瓣，切碎

生薑 (去皮切碎) 2湯匙

辣椒粉 3茶匙

海鹽1.5茶匙，多準備一點調味用

薑黃1茶匙

印度咖哩粉2茶匙

香菜莖 (切碎) 3湯匙，葉留作裝飾

胡蘿蔔 (中等大小) 6顆，切丁

過濾水6杯

無糖椰奶1罐

1. 在大鍋中加入椰子油，以中火加熱。

2. 加入洋蔥，炒5分鐘，待洋蔥呈金黃色即可: 加入蒜頭、生薑、辣椒粉和鹽、煮 2~3分鐘，如果開始黏鍋，轉小火。

3. 拌入咖哩粉、薑黃、香菜莖；加入胡蘿蔔、水、1.25杯的椰奶，還有香茅、青檸葉。開大火，煮滾後蓋上鍋蓋，轉小火續煮20分鐘，待胡蘿蔔煮軟了即可熄火。撈起香茅、青檸葉包做堆肥。

4. 利用直立式攪拌器或是倒入果汁機，以最高速攪拌1~2分鐘，讓湯質地變得滑順細緻。

5. 將湯舀入碗中，淋上多餘的椰奶、放上香菜葉作裝飾。

Original Recipe serves 6, suitable for sharing among 12 during the Lunar New Year festivities.

Heat the coconut oil in a large pot over medium heat.
Add the onions and sauté for 5 minutes until golden brown. Add the garlic, ginger, chili powder, and salt. Cook for 2-3 minutes, reducing heat if it begins to stick to the pot.
Stir in the curry powder, turmeric, and cilantro stems. Add the carrots, water, 1.25 cups of coconut milk, lemongrass, and lime leaves. Bring to a boil, then cover the pot, reduce heat to low, and simmer for 20 minutes until the carrots are tender. Remove and discard the lemongrass and lime leaves.
Use an immersion blender or transfer the soup to a blender. Blend on high speed for 1-2 minutes until smooth and creamy.
Ladle the soup into bowls, drizzle with extra coconut milk, and garnish with cilantro leaves before serving.