Carrot, Lemongrass & Ginger Soup
Clock Image
Prep: 10 mins
Cook: 15 mins
Sweet, beta-carotene rich carrots are the perfect match for the zingy Thai flavours in this gorgeous soup.
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Ingredients you'll need
  • A bag of carrots
  • 1 stem of lemongrass
  • A thumb of ginger
  • 1 chilli
  • 1 garlic clove
  • 1 lime
From your kitchen
  • A gloss of oil
  • 500ml of your speedy veg stock*
Step by step this way
  • 1.

    Peel or scrub your carrots. Cut into 2-3cm cubes. Crush the thicker, woody end of your lemongrass with something heavy to flatten it a little. Remove the tougher outer layer. Thinly slice the softer bits.

  • 2.

    TIP: use the woody bit to make tea – just infuse with water and a slices of fresh lemon.

  • 3.

    Peel and grate or chop 1 tbsp ginger. Cut a few thin slices from your chilli (use more or less, to taste). Peel and chop your garlic.

  • 4.

    Get a large pot hot. Gloss with oil. Add the carrots, lemongrass, 1 tbsp ginger, a hint of chilli and the garlic. Sizzle over medium-high heat for a few mins, just to soften and add a little colour.

  • 5.

    Pour in your stock. Simmer over medium heat till the carrot is mashably tender. Blend till smooth. Taste. Add a little lime zest and juice, if you like. Season and adjust flavour balance (i.e. adding more chilli or ginger) to suit your palate.