Thai Carrot Soup - cooking recipe

Ingredients

2 tablespoons corn oil
1 small onion, chopped
3 garlic cloves, chopped
1 inch ginger, chopped fine
2 tablespoons chopped lemongrass
4 cups chicken broth
1/4 cup jasmine rice
7 medium carrots, peeled and sliced thick
1 tablespoon cumin
1 1/2 teaspoons cardamom
1/4 teaspoon nutmeg
1 (15 ounce) can coconut milk
3 tablespoons fish sauce
1 lime, juiced
1 tablespoon soy sauce
2 tablespoons coriander, chopped
1 tablespoon basil, chopped

Preparation

Pour oil into heated saucepan. Add chopped onion and ginger, and lemongrass. Stir fry for about 1 minute.
Add the chicken broth and rice, and bring to a boil.
Add the carrots and spices. Reduce heat to medium, cover, and continue cooking for another 20 minutes, until carrots and rice are soft.
Add the coconut milk and stir. Using an immersion blender, puree the soup, being careful of splatter.
Add the fish sauce, soy sauce, and lime juice, adjusting flavours to taste.
Add basil and cilantro.