Spicy Thai Inspired Carrot Soup with Carrot Top Salsa Verde

Preparation

1. Preheat oven to 400ºF. Toss the carrots and onion with 2 tbsp olive oil and season well with salt and pepper. Arrange on a parchment lined baking sheet and roast in the oven until golden and slightly softened, about 15 minutes.

2. In a large sauce pot, add 1 tbsp olive oil, along with the garlic, lemongrass, and chili. Cook over medium-high heat for 3 to 4 minutes, or until fragrant and softened. Add in the roasted carrots and onion along with the vegetable stock. Reduce heat to medium-low and cook on a gentle simmer for 20 minutes, or until carrots are cooked through.

3. Using an immersion blender, blend soup together until velvety and no chunks remain. Stir in coconut milk and keep warm.

4. Meanwhile, prepare your carrot top salsa verde. In a small food processor, combine the carrots tops, Thai basil leaves, lime zest and juice, honey and remaining olive oil. Pulse until a sauce consistency is achieved. Season to taste with salt and pepper.

5. Portion soup into bowls and top with a drizzle of the carrot top salsa verde, a drizzle of the leftover coconut milk, a dash or two of Hurt Berry Farm Hot Sauce and a sprinkling of roasted pumpkin seeds. Serve immediately.

Notes

If you enjoy heat, you can leave the seeds of the chili in the recipe. Also, feel free to substitute the chili with one of your other favourite locally grown chilies.