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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. ghee (or coconut oil, coconut oil for vegan soup)
- 1 brown onion (medium, chopped)
- 2 cloves garlic (minced)
- 2 cms fresh ginger (piece, peeled and sliced)
- 2 cms galangal (piece fresh, peeled and sliced)
- 1 cm fresh turmeric (peeled and sliced)
- 1 red chilli (long, diced)
- 600 grams carrots (washed and roughly chopped)
- 2 cups chicken stock (vegetable for vegan soup)
- 2 cups water
- 2 lemongrass stalks (5cm lengths of, outer sections removed and bruised slightly with a malletTo serve)
- Greek yoghurt (cultured cashew yoghurt or coconut cream)
- hot chilli sauce
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