Thai carrot and lemongrass soup
Serves 2
Easy
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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
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- oil
- 1 onionroughly chopped
- 1 clove garlicroughly chopped
- 1 stalk lemongrasswoody outer leaves removed and chopped
- a chunk gingergrated
- 500g carrotspeeled and chopped
- 165ml tin coconut milk
- 600ml vegetable stock
- 1 limezested and juiced
Nutrition: per serving
- kcal197
- fat7g
- carbs30.8g
- fibre8.6g
- protein3.5g
- salt0.4g
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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.
