Thai carrot and lemongrass soup
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- oil
- 1 onionroughly chopped
- 1 clove garlicroughly chopped
- 1 stalk lemongrasswoody outer leaves removed and chopped
- a chunk gingergrated
- 500g carrotspeeled and chopped
- 165ml tin coconut milk
- 600ml vegetable stock
- 1 limezested 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.
