Thai Carrot Soup With Ginger And Lemongrass Recipes

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THAI CARROT AND LEMONGRASS SOUP



Thai carrot and lemongrass soup image

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

Provided by Janine Ratcliffe

Categories     Lunch

Time 30m

Yield Serves 2

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 197 calories, Fat 7 grams fat, Carbohydrate 30.8 grams carbohydrates, Fiber 8.6 grams fiber, Protein 3.5 grams protein, Sodium 0.4 milligram of sodium

LEMONGRASS-GINGER-CARROT SOUP



Lemongrass-Ginger-Carrot Soup image

This simple soup can be eaten hot or cold, in winter, or in summer. Many are aware of the healing benefits of carrots, mainly the antioxidant-rich carotenoids that are known to pack anticancer powers. We love them because they're a simple and delicious food. Combine them with a hefty dose of gelatin-rich bone broth, a touch of lemongrass and ginger, and you're left with a bowl of soup that beats any sugar-laden cold-pressed juice on the market.

Provided by Katherine & Ryan Harvey

Categories     Soup/Stew     Winter     Chicken     Carrot     Kid-Friendly     HarperCollins

Yield 4-6 servings

Number Of Ingredients 7

2 tablespoons ghee or olive oil
1 1/2 cups diced onion
1 1/2 pounds thinly sliced carrots
2 tablespoons peeled and minced fresh ginger
One 2-inch-long piece lemongrass, pounded
4 cups Chicken Bone Broth
Sea salt

Steps:

  • In a large saucepan over medium heat, heat the ghee or olive oil. Add the onion and sweat until translucent, about 8 minutes, stirring occasionally.
  • Add the carrots, ginger, and lemongrass and stir to coat the vegetables with the ghee or oil. Reduce the heat to medium-low and cook for 10 minutes.
  • Add the broth and increase the heat to medium. Bring the soup to a simmer and cook until the carrots are tender, about 15 minutes.
  • Transfer the mixture to a blender and blend until smooth, blending in batches if necessary. Season with sea salt to taste and serve immediately.
  • Do Ahead:
  • You can refrigerate the soup for up to 1 week, or freeze it for up to 6 months.

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