Lemongrass Ginger Carrot Soup Recipes

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LEMONGRASS-GINGER-CARROT SOUP



Lemongrass-Ginger-Carrot Soup image

This simple soup can be eaten hot or cold, in winter, or in summer. Many are aware of the healing benefits of carrots, mainly the antioxidant-rich carotenoids that are known to pack anticancer powers. We love them because they're a simple and delicious food. Combine them with a hefty dose of gelatin-rich bone broth, a touch of lemongrass and ginger, and you're left with a bowl of soup that beats any sugar-laden cold-pressed juice on the market.

Provided by Katherine & Ryan Harvey

Categories     Soup/Stew     Winter     Chicken     Carrot     Kid-Friendly     HarperCollins

Yield 4-6 servings

Number Of Ingredients 7

2 tablespoons ghee or olive oil
1 1/2 cups diced onion
1 1/2 pounds thinly sliced carrots
2 tablespoons peeled and minced fresh ginger
One 2-inch-long piece lemongrass, pounded
4 cups Chicken Bone Broth
Sea salt

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.

THAI CARROT SOUP WITH GINGER AND LEMONGRASS RECIPE



Thai Carrot Soup With Ginger and Lemongrass Recipe image

Our Thai version of carrot soup gets its delicious flavor from the ginger, garlic, and lemongrass.

Provided by Darlene Schmidt

Categories     Dinner     Lunch     Soup

Time 30m

Yield 4

Number Of Ingredients 18

2 tablespoons oil (for stir-frying)
1 small onion (chopped)
3 cloves garlic (chopped)
1 to 2 pieces galangal (thumb-size or ginger, chopped fine)
1 stalk lemongrass (finely sliced, or 2 tablespoons frozen prepared lemongrass)
1 red chili (fresh minced, omit if you prefer a milder soup or 1 to 2 teaspoons chilli sauce
4 cups broth (chicken or vegetable)
1/4 cup Thai jasmine rice (or any type of white or brown rice)
7 carrots (medium size, sliced the slices can be thick, as the soup will be pureed later)
1 tablespoon cumin (ground)
1 1/2 teaspoons cardamon
1/4 teaspoon nutmeg
1 (15-ounce) can coconut milk
1 to 3 tablespoons fish (or vegetarian fish sauce )
1/2 lime (squeezed for juice)
1 tablespoon soy sauce
1 handful coriander (fresh)
1 handful basil (fresh)

Steps:

  • Pour 2 tablespoons oil into the bottom of a large soup pot. Add onion, garlic, galangal or ginger, lemongrass and fresh chili (or chili sauce). Stir-fry until fragrant, about 1 minute.
  • Add the broth and rice. Bring to a boil.
  • Add the carrots plus the spices (cumin, cardamom, nutmeg). Reduce heat to medium, cover, and continue cooking for another 15 minutes, or until carrots and rice are soft; brown rice will take longer to cook, and will absorb more liquid, so you may need to add a little more broth.
  • Add the coconut milk and stir. Remove from the heat and puree the soup in batches in your blender. Return soup to the soup pot.
  • Rewarm soup over medium heat. Add the fish sauce, soy sauce, and lime juice. Taste-test for salt, adding more fish sauce instead of salt, as needed. If your soup turns out too salty, add more lime juice. Add more fresh chili or chili sauce if not spicy enough.​
  • Ladle into bowls and sprinkle with fresh coriander and basil.

Nutrition Facts : Calories 492 kcal, Carbohydrate 58 g, Cholesterol 0 mg, Fiber 11 g, Protein 13 g, SaturatedFat 23 g, Sodium 1841 mg, Fat 27 g, ServingSize 4 servings, UnsaturatedFat 2 g

GINGERED CARROT SOUP



Gingered Carrot Soup image

Infused with lots of grated fresh ginger and a hint of garlic, this creamy carrot soup is the perfect start to an autumn lunch or dinner.

Provided by Kitchen Basics

Categories     Trusted Brands: Recipes and Tips

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
½ cup minced onion
¼ cup grated fresh ginger
2 cloves garlic, minced
4 cups Kitchen Basics® Original or Unsalted Chicken Stock
4 cups sliced peeled carrots
½ cup evaporated milk (or for an alternative with less fat, use half and half)
¼ teaspoon ground cumin

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and 1/4 cup minced ginger and saute until onion is translucent, about 8 minutes. Add 4 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
  • Working in batches, puree mixture in blender or processor. Return soup to saucepan over low heat. Mix half and half and cumin. Season soup to taste with salt and pepper.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 19.3 g, Cholesterol 9.1 mg, Fat 9.5 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 2.4 g, Sodium 549.7 mg, Sugar 9.9 g

LEMON-GRASS-GINGER SOUP WITH MUSHROOMS



Lemon-Grass-Ginger Soup With Mushrooms image

Provided by Mark Bittman

Categories     easy, quick, weekday, soups and stews, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

6 cups chicken stock
3 stalks lemon grass
4 nickel-size slices ginger
3 or 4 small hot chilies, minced
2 tablespoons nam pla (fish sauce), or to taste
6 to 8 ounces roughly chopped oyster mushrooms
2 teaspoons minced lime leaves or lime zest
Juice of 1 lime
1/4 cup minced cilantro leaves

Steps:

  • Heat the stock over medium heat. Trim two of the lemon-grass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections, and add them to the stock with the ginger and about 1/4 of the minced chilies. Simmer for about 15 minutes, longer if you have the time. Peel all the hard layers off the remaining stalk of lemon grass, and mince its tender inner core.
  • When you're ready to eat the soup, remove the lemon grass and ginger. Add 1 tablespoon nam pla and the chopped mushrooms. Taste the broth, and add more chilies if you like, as well as some salt if necessary. In the bottom of each of 4 warmed bowls, sprinkle a little each of the chile, lime leaves or zest, lime juice, cilantro and minced lemon grass.
  • Ladle the soup into the bowls and add a teaspoon of nam pla to each bowl. Serve piping hot.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1802 milligrams, Sugar 9 grams

CARROT-LEMONGRASS SOUP



Carrot-Lemongrass Soup image

taken from Hogwash's blog... I wanted to see the nutritional info :) link: http://jessthomson.wordpress.com/2007/12/14/a-soup-id-marry/

Provided by GranolaBear

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup onion, chopped
1 tablespoon kosher salt
2 lbs carrots
2 tablespoons lemongrass
1 tablespoon ginger
1 (14 ounce) can coconut milk
4 cups vegetable broth

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.".

Nutrition Facts : Calories 247.6, Fat 16.9, SaturatedFat 12.5, Cholesterol 5.1, Sodium 1303.4, Carbohydrate 24, Fiber 6.2, Sugar 12.3, Protein 3.6

LEMONGRASS-GINGER SOUP WITH MUSHROOMS



Lemongrass-Ginger Soup with Mushrooms image

Categories     Sauce     Ginger     Mushroom     Lemongrass     Simmer

Yield makes 4 servings

Number Of Ingredients 10

6 cups good-quality chicken stock
3 lemongrass stalks
4 nickel-sized slices peeled fresh ginger
3 to 4 small fresh hot chiles, minced (optional)
2 tablespoons nam pla (fish sauce), or to taste
6 to 8 ounces roughly chopped oyster mushrooms
Salt (optional)
2 teaspoons minced lime leaves or lime zest
Juice of 1 lime
1/4 cup minced fresh cilantro

Steps:

  • Heat the stock over medium heat. Trim two of the lemongrass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections and add them to the stock with the ginger and about one-fourth of the minced chiles if you're using them. Simmer for about 15 minutes, longer if you have the time. (You can prepare the recipe in advance up to this point; cover and refrigerate for up to 2 days before proceeding.) Peel all the hard layers off the remaining stalk of lemongrass and mince its tender inner core.
  • When you're just about ready to eat the soup, remove the lemongrass and ginger. Add 1 tablespoon of the nam pla and the chopped mushrooms. Taste the broth and add more chiles if you like, as well as some salt if necessary. In the bottom of each of 4 warmed bowls, sprinkle a little chile if using, lime leaves or zest, lime juice, cilantro, and minced lemongrass. Ladle the soup into the bowls and add a teaspoon of nam pla to each bowl. Serve piping hot.

CARROT SOUP WITH GINGER AND LEMON



Carrot Soup with Ginger and Lemon image

Make and share this Carrot Soup with Ginger and Lemon recipe from Food.com.

Provided by Mirj2338

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1/16-1/8 cup cup butter
1 1/2 cups chopped onions
1 tablespoon finely chopped, peeled fresh ginger
1 1/2 teaspoons minced garlic
1 1/4 lbs medium carrots, peeled,chopped (about 3 cups)
2 tomatoes, seeded,chopped (about 1 1/3 cups)
1 1/2 teaspoons grated lemons, rind of
3 cups vegetable stock
2 tablespoons fresh lemon juice
4 tablespoons sour cream
1 small carrot, peeled,grated

Steps:

  • Melt butter in heavy large pot over medium-high heat.
  • Add onion; sauté 4 minutes.
  • Add ginger and garlic; sauté 2 minutes.
  • Add chopped carrots, tomatoes and lemon peel; saute 1 minute.
  • Add 3 cups stock and bring to boil.
  • Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes.
  • Cool slightly.
  • Puree soup in batches in blender.
  • Return soup to pot.
  • Mix in lemon juice.
  • Season with salt and pepper.
  • Bring soup to simmer, thinning with more stock, if desired.
  • Ladle into bowls.
  • Top each with sour cream and grated carrot.

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  • In a large saucepan over medium heat, heat the ghee or oil. Add the onions and sweat until translucent, about 8 minutes, stirring occasionally.
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Top Asked Questions

What is Thai carrot and lemongrass soup?
Our Thai carrot and lemongrass soup is an easy vegetarian option with plenty of zing from the lemongrass and ginger, plus the coconut milk makes the soup really creamy Make this Thai carrot soup, then check out our carrot and coriander soup, tomato soup and more warming soup recipes .
How do you cook carrots in a soup?
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.
How to make carrot soup with coconut milk?
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.
How to make Chinese rice soup with carrots?
7 carrots (medium size, sliced the slices can be thick, as the soup will be pureed later) Pour 2 tablespoons oil into the bottom of a large soup pot. Add onion, garlic, galangal or ginger, lemongrass and fresh chili (or chili sauce). Stir-fry until fragrant, about 1 minute. Add the broth and rice. Bring to a boil.

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