Lemongrass-Ginger-Carrot Soup
Lemongrass-Ginger-Carrot Soup is a flavorful Thai Thai Recipes dish prepared with quality ingredients. In a large saucepan over medium heat, heat the ghee or olive oil.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn a large saucepan over medium heat, heat the ghee or olive oil.
Add the onion and sweat until translucent, about 8 minutes, stirring occasionally.
Add the carrots, ginger, and lemongrass and stir to coat the vegetables with the ghee or oil.
Reduce the heat to medium-low and cook for 10 minutes.
Add the broth and increase the heat to medium.
Bring the soup to a simmer and cook until the carrots are tender, about 15 minutes.
Transfer the mixture to a blender and blend until smooth, blending in batches if necessary.
Season with sea salt to taste and serve immediately.
You can refrigerate the soup for up to 1 week, or freeze it for up to 6 months.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.