Lemongrass, Ginger & Carrot Soup
1½ cup diced yellow onions
1½ pounds of carrots, thinly sliced
2 tablespoons of peeled and minced ginger
2-inch piece of lemongrass, pounded
4 cups water
2 tablespoons olive oil
In a large saucepan heat 2 tablespoons of olive oil over medium heat. Add the onions,sweat until translucent, about 8 minutes, stirring occasionally. Then add carrots, ginger and lemongrass. Reduce heat to medium-low and cook for 10 minutes, stirring occasionally. Add water and increase heat back to medium, bringing to a simmer. Cook until the carrots are tender, about 15 minutes. Transfer mixture to a blender, blend until smooth (blending in batches if necessary). Season with salt and white pepper to taste.