Purple Carrot and Ginger Soup with Lemongrass

In a large dutch oven, sauté the onion in 1 tablespoon of olive oil for 5 minutes on medium heat. Season with a pinch of salt and pepper.

Then add in the carrots and continue to sauté on medium heat. Let the carrots and onions cook for 10 minutes or until soft.

Then add the chopped garlic, ginger and lemongrass. Season again with salt and pepper. Add another 2 teaspoons of olive oil.

Once you start to smell the ginger and garlic (2-3 minutes) add the white wine and deglaze the pan. Try to pick up all the little goodies at the bottom of the pan because that where the flavor is!

After 2-3 minutes, add the can of coconut milk and 4 cups of broth of your choice (I suggest chicken or vegetable).

Now add in your spices and the fish sauce. Taste and adjust salt and pepper to your liking.

Cover and let it simmer on low for 35 minutes.

In the meantime, fry your shallots for the topping. I like to cut them into like mini onion rings almost! Heat canola oil until it begins to shimmer on medium heat. You don’t want your oil to hot or it will just burn the shallots. I like to do in two batches. Drop in the shallot and let them fry for 1-2 minutes, until they start to develop some golden brown color. Remove them with a slotted spoon and set on a plate lined with paper towels to soak up an excess oil.

After your soup has developed its flavor, remove the lemongrass and blend the soup together either with a hand blender or in a blender. It should be silky smooth after about 5 minutes.

I like to top it with the crispy shallots, cilantro and a little chili oil!