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Thai carrot and lemongrass soup

Name: Thai carrot and lemongrass soup
Total time: 30 min
Ingredients: 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

30 minutes
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

Published: March 25, 2015 at 3:08 pm

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

Ingredients

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

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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