Thai carrot and lemongrass soup

  • serves 2
  • Easy

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.



  • oil
  • onion 1, roughly chopped
  • garlic 1 clove, roughly chopped
  • lemongrass 1 stalk, woody outer leaves removed and chopped
  • ginger a chunk, grated
  • carrots 500g, peeled and chopped
  • coconut milk 165ml tin
  • vegetable stock 600ml
  • lime 1, zested and juiced


  • 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.

Nutritional Information

  • Kcals 197
  • Carbs 30.8g
  • Protein 3.5g
  • Fat 7g
  • Salt 0.4g
  • Fibre 8.6g