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Carrot, Ginger, Lemongrass and Coconut Soup
Yield: 8
Prep time: 30 MinCook time: 40 MinTotal Time: 1 H & 10 MTotal time: 2 H & 20 M
A creamy, fragrant carrot soup with aromatic spices, coconut milk, and a citrus twist, perfect for a cozy meal.
Ingredients
- 4 lb. carrots, cut into 1/4" thick slices
- 2 yellow or white onions (medium sized), diced
- 6-8 cloves of garlic, minced
- 2-stalks of lemongrass, minced
- 4-inch piece of ginger, peeled & minced
- 4 cups vegetable stock (or sub. chicken stock)
- 2 cans coconut milk (light or full fat)
- 1 orange (juice only)
- 1-2 limes (juice only)
- 2 tablespoons cooking oil (sunflower, avocado, olive oil, etc.)
- 1 tablespoon red thai curry paste (Thai Kitchen brand)
- 1 teaspoon turmeric powder
- 1/2 teaspoon salt (more to taste, as needed)
Instructions
- Prepare the vegetables: Peel and chop the onion, garlic, ginger, and lemongrass. Wash, peel, and slice the carrots into 1/4-inch thick rounds.
- Cook the base: Heat oil in a large saucepan over medium heat. Add the carrots, onion, garlic, ginger, lemongrass, and curry paste. Stir well and fry for 3-5 minutes.
- Add spices: Stir in turmeric powder and salt, and cook for an additional 1-2 minutes.
- Simmer: Pour in vegetable stock, cover, and simmer for 30-35 minutes, until the carrots are tender.
- Blend the soup: Add coconut milk and the juice of the orange and lime. Blend with an immersion blender or in a high-speed blender until smooth (you may need to blend in batches if using a standard blender).
- Adjust seasoning: Taste the soup and adjust seasoning if needed. Thin with more vegetable stock or water for desired consistency.
- Serve: Serve warm, and top with yogurt, toasted seeds, microgreens, or your choice of toppings.
Notes
Storage: This soup can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
Topping ideas: Plant or dairy yogurt (plain), toasted seeds (pumpkin, sunflower, sesame), or microgreens for extra flavor and texture.