• 3 large carrots, roughly chopped
  • 1 onion, roughly chopped
  • 2 cloves garlic, pressed
  • ½ inch piece of ginger, finely chopped
  • 3 stalks lemongrass, outer trim removed, finely chopped
  • 1 ½ cups coconut milk
  • 3 kaffir lime leaves or juice from 1/2 a lime
  • 1 large zucchini, roughly chopped
  • Fresh cilantro, for garnish
  1. Put the carrots, onion, garlic, ginger, lemongrass, coconut milk, and Kaffir lime leaves in a pot. If using lime juice instead of Kaffir leaves, don’t add now. Add enough water to cover, bring to boiling, reduce heat, cover, and simmer for about 20 minutes.
  2. Add the zucchini and more water if necessary; the liquid should be just covering the vegetables. (We add the zucchini last because the carrots need more cooking time and we don't want to overcook the zucchini.) Continue simmering for another 15 minutes.
  3. When the vegetables are tender, remove from the heat and let cool. Add the lime juice (if using) and transfer to a blender or use an immersion blender. Pulse to a creamy consistency.
  4. Serve hot or chilled, garnished with freshly chopped cilantro.