Thai carrot and lemongrass soup

Name: Thai carrot and lemongrass soup
Total time: 30 min
Yield: Serves 2
Ingredients: oil; 1 onion roughly chopped; 1 clove garlic roughly chopped; 1 stalk lemongrass woody outer leaves removed and chopped; a chunk ginger grated; 500g carrots peeled and chopped; 165ml tin coconut milk; 600ml vegetable stock; 1 lime zested and juiced

Published: March 25, 2015 at 3:08 PM

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Serves 2

Easy

Total time: 30 mins

A star rating of 5 out of 5.2 ratingsRate

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Thai cuisine uses fragrant flavours to create warming and comforting dishes. Our Thai carrot and lemongrass soup is an easy vegetarian option with plenty of zing from the lemongrass and ginger, plus the coconut milk makes the soup really creamy

Vegan

Vegetarian

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Make this Thai carrot soup, then check out our carrot and coriander soup, carrot and lentil soup, tomato soup and more warming soup recipes.

Ingredients

Nutrition

oil
1 onion

roughly chopped
1 clove garlic

roughly chopped
1 stalk lemongrass

woody outer leaves removed and chopped
a chunk ginger

grated
500g carrots

peeled and chopped
165ml tin coconut milk
600ml vegetable stock
1 lime

zested and juiced

Nutrition: per serving

kcal197
fat7g
carbs30.8g
fibre8.6g
protein3.5g
salt0.4g

Method

step 1

Heat a tbsp oil in a pan and cook the onion, garlic, lemongrass and ginger for 5 minutes. Add the carrots and cook for another 5 minutes. Mix the coconut milk in the tin in case it has separated then take out 2 tbsp and keep to finish the soup. Add the rest of the tin to the carrots with the stock. Simmer until the carrots are tender then whizz with a stick blender until smooth. Stir in the lime juice and zest then spoon into bowls and drizzle over the coconut milk to finish.

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A star rating of 5 out of 5.2 ratings

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