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
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
LIGHTLY SPICED CARROT SOUP
A satisfying soup which is delicately spiced and works well as a rustic starter
Provided by Emma Lewis
Categories Lunch, Starter
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more.
- Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.
Nutrition Facts : Calories 200 calories, Fat 13 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.45 milligram of sodium
More about "lemongrass ginger carrot soup recipes"
LEMONGRASS GINGER CARROT SOUP - TY LING
From tyling.com
BEST EVER CREAMY CARROT GINGER SOUP - THE BUSY BAKER
From thebusybaker.ca
CREAMY ROASTED CARROT GINGER SOUP RECIPE | THE …
From themediterraneandish.com
CARROT AND SQUASH SOUP WITH GINGER AND LEMONGRASS
From sippitysup.com
LEMONGRASS GINGER CARROT SOUP – STEPH GAUDREAU
From stephgaudreau.com
5/5 (1)Total Time 50 minsCategory SoupCalories 195 per serving
- In a large saucepan over medium heat, heat the ghee or oil. Add the onions and sweat until translucent, about 8 minutes, stirring occasionally.
- Add the carrots, ginger, and lemongrass and stir to coat all of 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 smooth, blending in batches if necessary. Season with sea salt to taste and serve immediately. Alternatively, you can refrigerate the soup for up to 1 week, or freeze it for up to 6 months.
LEMONGRASS GINGER SOUP - THE DIZZY COOK
From thedizzycook.com
CARROT LEMONGRASS SOUP IS A REFRESHINGLY HEALTHY MEAL - THAT …
From thatrecipe.com
THAI CARROT SOUP RECIPE WITH LEMONGRASS | OLIVEMAGAZINE
From olivemagazine.com
ROASTED CARROT SOUP WITH GINGER | UMAMI
From umami.site
CARROT GINGER SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
SOUP RECIPES TO WARM YOU ON COLD NIGHTS - THE MERCURY (2023-05 …
From themercury.pressreader.com
LEMONGRASS GINGER CARROT SOUP - DR. THOMAS WIELAND DC
From wielandchiro.com
CARROT SOUP WITH GINGER AND LEMONGRASS - CANADA ORGANIC TRADE …
From choosecanadaorganic.ca
LEMONGRASS GINGER CARROT SOUP | JENNIFER HANWAY
From jenniferhanway.com
CLEANSING LEMONGRASS GINGER ROASTED CARROT SOUP RECIPE
From monchef.recipes
HOT OR COLD THAI CARROT COCONUT LEMONGRASS SOUP - THE FULL …
From thefullhelping.com
IT’S SOUP WEATHER! RECIPES TO WARM YOU UP ON COLD NIGHTS
From iol.co.za
GINGER-CARROT LEMONGRASS SOUP - RICHARDSON FOOD & INGREDIENTS
From richardsonfoodandingredients.com
LEMONGRASS GINGER SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
GINGER LEMONGRASS SOUP WITH COCONUT MILK - COOKING ON THE …
From cookingontheweekends.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love