Olive Magazine
Thai Carrot Soup Recipe with Lemongrass

Thai carrot and lemongrass soup

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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
Nutrition:
NutrientUnit
kcal197
fat7g
carbs30.8g
fibre8.6g
protein3.5g
salt0.4g
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Make this Thai carrot soup, then check out our carrot and coriander soup, tomato soup and more warming soup recipes.

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

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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