RECIPE: Thai Carrot and Sweet Potato Soup with a ‘Poached’ Egg

    This recipe links to the post ‘Why Bugs Bunny Will Never Go Blind’

    • 500g carrots
    • 1 large sweet potato
    • 1 large leek, sliced
    • 2 sticks celery, sliced
    • 2 birds eye chillies (adjust to your preferred heat level), sliced
    • thumb sized piece of ginger (peel & slice if non organic otherwise skin & all is fine)
    • 1 clove garlic, sliced
    • 3 kaffir lime leaves
    • 2 stalks lemongrass, tough outer leaves removed & sliced
    • 1 teaspoon ground turmeric
    • 1 litre vegetable stock
    • salt & pepper to taste
    • 1 tablespoon coconut oil
    • To serve: 1 egg per person, chopped fresh coriander and pumpkin seeds
    1. Melt the coconut oil in a large saucepan on a gentle heat. Add the leek and celery and sweat until soft and translucent.
    2. Whilst these cook, peel and chop your carrots and sweet potato into cubes then add to the pan and fry for a couple of minutes before adding the chilli, garlic, ginger, lemongrass and turmeric.
    3. Cook for a couple more minutes to release all the lovely aromas then add the stock and lime leaves before bringing to a gentle simmer.
    4. Cover and allow to gentle bubble until the carrots and sweet potato pieces are tender (this will depend on the size of your cubes) but usually only takes 10-15 minutes.
    5. I like to leave my soup covered to cool before blending to allow all the flavours to steep and permeate. When you’re ready whip out the lime leaves and blend with a stick blend until smooth. If its too thick add a tad more water, occasionally I find some sweet potatoes make a slightly thicker consistency than others. Taste and season.
    6. When you come to serve, heat the soup through in a pan until piping hot, turn down to a gentle simmer and use a spoon to create a small depression. Crack in an egg and allow the soup to surround it. Pop on a lid and leave to cook until the white is set, about 3-5 minutes.
    7. Gently pour the soup into a bowl and lift the egg into the centre with the spoon. Top with chopped fresh coriander and pumpkin seeds if you are so inclined.