THAI CARROT SOUP WITH GINGER AND LEMONGRASS RECIPE
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
THAI CARROT AND LEMONGRASS SOUP
Thai cuisine uses fragrant flavours to create warming and comforting dishes. 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
Provided by Janine Ratcliffe
Categories Lunch
Time 30m
Yield Serves 2
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 197 calories, Fat 7 grams fat, Carbohydrate 30.8 grams carbohydrates, Fiber 8.6 grams fiber, Protein 3.5 grams protein, Sodium 0.4 milligram of sodium
LEMONGRASS-GINGER-CARROT SOUP
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
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
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
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
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