Carrot, lemongrass and ginger soup

We made this soup as a bit of an experiment… There’s a vaguely Thai style carrot soup available in the chilled cabinets at supermarkets which we’ve both rather enjoyed, but recently they seem to have changed the recipe and there’s a lot more chilli heat in it, which doesn’t do at all for Alex. So we thought we’d have a go at making it ourselves without any of the things that can set off digestive issues. So no onion, garlic, chilli, that sort of thing. And wow it came out well! It’s the sort of soup that you can’t leave hanging around in the kitchen, or you’ll be sneaking spoonfuls every time you go near and there’ll be none left!


grated carrot everywhere… all in the pot… and then soup!

We didn’t get a photo taken this time, so I drew a picture and photographed that instead…

serves 5 – 6

1 kg carrots, peeled and grated. We used a food processor, which is much quicker for this sort of quantity!

1 stick celery, chopped

6 little potatoes, sliced. Ours were around 6 cm long.

1 stick of lemongrass, bashed with the back of a knife to crack it a bit

3 tbsp chopped fresh ginger

1/4 tsp fennel seed

1/8 tsp asafoetida

1.2 litres hot water

200 ml coconut milk

leaves from a 10 g bunch of Thai basil, or use Italian basil

a large pinch of salt

Put the carrots, celery, potatoes, lemongrass, ginger, fennel seed, asafoetida and water in a large saucepan. Bring to a simmer and cook partially covered for 30 minutes until the vegetables are lovely and soft and collapsing into the liquid. Remove the lemongrass, stir through the coconut milk and basil, and then blend the soup until velvety and smooth. Season to taste with salt.

By E. and A.

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