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Creamy Carrot and Lemongrass Soup

Creamy Carrot and Lemongrass Soup


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Step 1

Heat oil in a Dutch oven over medium. Add carrots, squash, onion, and salt; cook, stirring occasionally, until softened, about 8 minutes. Add stock, pastes, and ginger; increase heat to high. Bring mixture to a boil. Reduce heat to medium, and cook, covered, until vegetables are very tender, about 15 minutes.

Step 2

Pour carrot mixture into a blender; add 3/4 cup yogurt. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Process until smooth. Add lime juice; process until combined. Ladle soup into 4 bowls; top evenly with remaining 1/4 cup yogurt and pumpkin seeds.


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Comments:

  1. Mopsus

    gyyyyyy ..... that's a bummer

  2. Dusar

    I will tell my father to protect himself from now on ... Safe sex is the one that does not lead to marriage. Better bad than never. What kind of drunkenness is this if the next day is not a shame!

  3. Lindeberg

    No, the opposite.

  4. Nikotilar

    Something so does not leave

  5. Burrell

    I will definitely take a look ...

  6. Zuzshura

    all ?



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