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


  • 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


  • 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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