3 corn cobs
2 leeks, white part only chopped
2 lemon grass stalks, white part only, chopped
6 cups vegetable stock
2 large carrots, peeled and diced
200 ml coconut milk
Fresh coriander, chopped to garnish
Cut the corn kernels from the cobs and add the shaved cobs to your vegetable stock. In a large stockpot, sauté the leeks and lemon grass in a little of the stock for 5 minutes, seasoning with salt and pepper.
Add carrots and corn kernels, cover the pan and cook for a further 10 minutes, or until the carrots are tender. Add more stock if necessary.
Top up with the remaining stock. Cover the pan again and bring to the boil. Reduce the heat and gently simmer for 30 minutes.
Leave to cool a little until smooth. Pass the soup through a fine sieve and add the coconut milk. Reheat and serve with coriander sprinkled over the top.
Tip: soup is great to make in large quantities. This one freezes well: for best results, blend it again after thawing.