Carrot and lemongrass soup

Carrot and lemongrass soup recipe

lemongrass soup

After my roasted pumpkin soup, I’d decided go try on different kinds of soups that can work as a meal on its own. Hearty and nourishing is what a soup should be for me. It’s also a great way to get some veggies into my diet. As far as soups go, I like vegetable soups that are┬áthick and hearty, broth style clear and full of flavour if they’ve got meat. This soup has all the aromatics it needs to fill your home with fragrance – coriander stems, ginger and lemongrass.



Soup is bubbling away

Serves: 3 people (the hungry kinds)

Prep time: 10 mins

Cooking time: 15-20 mins


Carrots – 2 chopped to small cubes (roughly 2 or 2.5 cups)

Onion – 1 chopped

Garlic – 3-4 cloves

Ginger – 2 inch piece (alter according to your preference)

Lemongrass – 1 stalk chopped

Green chilli – 1/2 chopped (omit if you don’t want any heat)

Coriander stems – a handful chopped

Coconut milk – 1/2 cup and 1 tsp for garnish

Chicken/vegetable bouillon cube – 1 (adds good flavour but it’s optional)

Water – 1 cup

Oil to cook


Heat some oil and saute the chopped onion till soft and translucent.

Add ginger and garlic.

Now tip the carrots in and saute.

Pour the water and coconut milk, and add the rest of the ingredients.

Turn the flame down and let it cook for 15 mins, covered.

Take it off the flame and puree it in a blender or use a hand blender. If you’re putting it in your blender, wait for it to cool down a little.

Once it has been pureed, put it back on the flame. Check if the consistency is right for you. If you want to thin it, add some more coconut milk or a splash of water. Bring it to a boil and take it off the heat.

Now you can serve it as it is or run it through a sieve. I didn’t use a sieve and got bits of ginger in my mouth while enjoying the soup. I didn’t┬ámind it, but I’m sure some of you would.

Garnish with a spoon of coconut milk (or not) and some coriander leaves.

Continue Reading