Thai-Inspired Lemongrass Coconut Carrot Soup
Not sure how to make the most of lemongrass? Add it to the base of your soups for a light, citrusy flavor—like we did in this lemongrass ginger carrot soup
This Thai-inspired lemongrass ginger carrot soup is warming and refreshing making it a perfect meal for any season! The ginger, curry paste and chili flakes give this pureed carrot soup a healthy dose of heat, while the citrusy lemongrass, coconut milk and cilantro make it cooling and energizing. And while lemongrass is typically used for culinary purposes, it actually has a few health benefits under its belt: it can help boost the immune system and relieve pain. You’ll definitely want a bowl of this!
In a large pot, heat olive oil. Add in onion and sauté until translucent, about 10 minutes.
Stir in garlic and ginger and cook until fragrant, about 3 minutes.
Add in carrots, red curry paste. Cook for one minute. Add in vegetable broth and lemongrass. Bring to a boil and simmer for 15-20 minutes, or until carrots soften.
Add in coconut milk and cook for another 10 minutes. Remove lemon grass. Season with salt and pepper.
Pour soup into a blender, half at a time and puree until smooth. Be sure to have an opening at the top of the blender to let out the steam (tip: remove the centerpiece of the blender lid and use a kitchen towel to loosely cover the opening. This will avoid splattering while still letting out the hot air).
Divide soup into 4 bowls and top with cilantro, sliced Thai chili pepper and red pepper flakes.
If you try this, do leave a comment below and let me know how it turns out for you. If you take photos, make sure to tag me @lizqoasisorganics and #lizqoasisorganics on Instagram and Facebook.
Ingredients
Directions
In a large pot, heat olive oil. Add in onion and sauté until translucent, about 10 minutes.
Stir in garlic and ginger and cook until fragrant, about 3 minutes.
Add in carrots, red curry paste. Cook for one minute. Add in vegetable broth and lemongrass. Bring to a boil and simmer for 15-20 minutes, or until carrots soften.
Add in coconut milk and cook for another 10 minutes. Remove lemon grass. Season with salt and pepper.
Pour soup into a blender, half at a time and puree until smooth. Be sure to have an opening at the top of the blender to let out the steam (tip: remove the centerpiece of the blender lid and use a kitchen towel to loosely cover the opening. This will avoid splattering while still letting out the hot air).
Divide soup into 4 bowls and top with cilantro, sliced Thai chili pepper and red pepper flakes.
