Carrot, Lemongrass & Ginger Soup
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Prep: 10 mins
Cook: 15 mins
Sweet, beta-carotene rich carrots are the perfect match for the zingy Thai flavours in this gorgeous soup.
This recipe is a:
See this week's box.
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.

This recipe is from
See this week's box