Best Carrot Lemongrass Soup Recipes

LEMONGRASS-GINGER-CARROT SOUP

Steps:

• In 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.
• Do Ahead:
• You can refrigerate the soup for up to 1 week, or freeze it for up to 6 months.

CARROT-LEMONGRASS SOUP

Steps:

• "Heat a large soup pot over medium heat. When hot, add the butter and oil. When the butter has melted, add the onion, season with salt, and cook for five minutes, stirring occasionally, until the onion begins to soften. Add the carrots, lemongrass, and ginger, stir, and cover. Cook for ten minutes. Add the coconut milk and broth, bring the soup to a simmer, and simmer over low heat until the carrots are cooked through, about 20 to 25 minutes. Carefully puree the soup in a food processor or blender (or using an immersion blender). Return the soup to the pot, season to taste with salt, and serve hot.".