With an aroma that fuses lemon, ginger, and mint, lemongrass lurks in the background here. Tasters may not identify the fragrance, but they know the carrots are getting an assist. Because the carrot flavor is delicate, make sure your broth is not too intense. A tip from Vicki Westerhoff of Genesis Growers: “When our carrots are coming in fresh with awesome greens, I always make carrot top soup. You can also use the greens sparingly in juicing and in salads.
To trim the lemongrass, cut off the fibrous, leafy tops and
the hard base from each stalk. Cut the trimmed stalks
into 3-inch lengths. With the side of a cleaver or a rolling
pin, smash the stalks firmly enough to break the fibers.
Melt the butter in a large pot over moderate heat. Add
the shallots and sautŽ until softened, about 3 minutes.
Add the carrots, broth, and 6 pieces of the lemongrass and
bring to a simmer. Taste and add more lemongrass if you
don't perceive a subtle lemony-gingery taste. When you are
satisfied that you have added enough lemongrass, partially
cover the pot and simmer gently until the carrots are cooked,
about 25 minutes.
Remove the lemongrass pieces with tongs and let the
soup cool slightly. Puree in a blender or food processor
until smooth, in batches in necessary. Return the soup to a
large, clean pot and thin, if desired, with more broth or with
water. Season with salt. Reheat to serve and divide among
warmed soup bowls. Garnish each portion with the chives.
