1 can (14 oz / 450 gr) light coconut milk, reserve ¼ cup for garnish
1 garlic clove
2 tablespoons extra virgin olive oil, plus more for drizzling
2 tablespoons sherry vinegar
1 teaspoon red curry paste or freshly minced ginger
½ teaspoon salt, more to taste
½ cup water
freshly ground black pepper
Instructions
Prepare the lemongrass by cutting off the root end and tough upper stem of the stalk. Remove the first one or two layers of outer leaves and finely chop the tender, aromatic part of the lemongrass.
Using a high-speed blender, combine the lemongrass, carrots, coconut milk, garlic, olive oil, sherry vinegar, red curry paste, water, salt and pepper. Blend until smooth (if desired for texture strain the soup a bit before blending).
Chill for at least 4 hours. If the soup thickens in the fridge, stir in a little cold water. Alternatively, you can serve the soup warm by gently heating it in a saucepan. Season to taste with more salt and pepper.
Drizzle with olive oil and serve with desired garnishes.
