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Make this Thai carrot soup, then check out our carrot and coriander soup, carrot and lentil soup, tomato soup and more warming soup recipes.

  • oil
  • 1 onion
    roughly chopped
  • 1 clove garlic
    roughly chopped
  • 1 stalk lemongrass
    woody outer leaves removed and chopped
  • a chunk ginger
    grated
  • 500g carrots
    peeled and chopped
  • 165ml tin coconut milk
  • 600ml vegetable stock
  • 1 lime
    zested and juiced

Nutrition: per serving

  • kcal197
  • fat7g
  • carbs30.8g
  • fibre8.6g
  • protein3.5g
  • salt0.4g

Method

  • step 1

    Heat a tbsp oil in a pan and cook the onion, garlic, lemongrass and ginger for 5 minutes. Add the carrots and cook for another 5 minutes. Mix the coconut milk in the tin in case it has separated then take out 2 tbsp and keep to finish the soup. Add the rest of the tin to the carrots with the stock. Simmer until the carrots are tender then whizz with a stick blender until smooth. Stir in the lime juice and zest then spoon into bowls and drizzle over the coconut milk to finish.

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Overall rating

A star rating of 5 out of 5.2 ratings

czhong8864337

I made this for the first time a couple of days ago - had to substitute coconut milk with lactaid but even so it was absolutely delicious. Easy to prepare and the combination of lime + lemongrass + garlic (multiple cloves since I love garlic) + ginger + milk is so good!! Soup was even better…

edenreevedesign5IpVzO17

Really tasty and easy to make. Super cheap to make as well! Yay!

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