This is an easy recipe with spicy flair, perfect for winter months. Carrot, squash, and lemon grass make for a complex, nutrient-rich soup—you don’t have to wait ages for anything to cook, and it’s just two steps. Enjoy!
INSTRUCTIONS
1. Heat a large, heavy-bottomed soup pot over a medium flame on stovetop. Add all ingredients and bring to a boil.
2. Lower to simmer, cover, and cook for 30 minutes or until vegetables are just fork tender. I call this “tender-crisp”. The vegetables should be cooked, but not mushy.
INGREDIENTS
- 3 carrots, peeled, diced
- 2 medium-sized ripe tomatoes, diced
- ¼ small celeriac, peeled and diced
- ¼ small kabocha squash (or similar winter squash), diced
- 1 finger length red chili, seeds removed, minced
- 1 birds eye chili, seeds removed, minced
- 2 celery stalks, diced
- 2 leeks, cut into half-moons about ½ inch wide
- 2 lemongrass stalks, crushed
- 1 teaspoon sea salt
- 5 to 6 tablespoons double concentrated tomato paste
- Several garlic cloves, lightly crushed (optional)
READ THIS NEXT
Inside The World Of Famed Health Chef Pooja Mottl
CURIOUS ABOUT OUR EXPERTS?
Learn who the Charlotte’s Book Verified Experts are and how we select them.
Pooja Mottl is a paleo and natural foods chef based out of London.
Facebook Conversations
Comments