1 tablespoon oil
1 clove garlic
1 medium onion, chopped
2 stalks lemongrass
a handful of kaffir lime leaves
1 hot red pepper
juice and zest of one lime
one large piece of ginger
salt and pepper
3 orange carrots medium size
1 sweet potato
¼ piece of celeriac, about the fist size
2 carrots purple
2 large parsley roots or parsnips
¼ piece of celery
1 cup coconut milk
In a saucepan, in a tablespoon of oil fry the chopped onion and garlic. Add the ginger, lemongrass, hot pepper, zest and juice of lime. Season with salt and pepper, add the water, cover and simmer for 15-20 minutes.
Divide the soup between the two pots. To one add chopped into pieces: orange carrots, sweet potato, celeriac and leeks, to another pot, add chopped purple carrots, parsnips, celeriac and leek.
Cook the soups for another 15-20 minutes, until the vegetables are soft. Remove the hard, woody elements such as lemon grass, lime leaves and hot pepper. Then add to each of the soups half a can of coconut milk and bring to a boil. Simmer for a few minutes more.
Blend the soup until smooth. If it is too thick, add some more boiling water.
Pour the soup into two pitchers and from the pitchers pour the soup into the bowls atarting from opposite sides. Sprinkle with sesame seeds and hemp seeds. Then sprinkle with sesame oil and put cilantro cilantro leaves on top.