Thai carrot and lemongrass soup
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 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
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.
