Ready to brighten up your day? This Carrot, Lemongrass, and Basil Soup is like sunshine in a bowl! Its stunning orange hue comes from heaps of beta-carotene-rich carrots, while fragrant lemongrass, ginger, and creamy coconut milk transport you straight to Southeast Asia. It’s a simple, elegant soup that’s both comforting and incredibly vibrant. Let’s get simmering!
Ingredients
• Makes 8 cups / 2 L
• 1 tablespoon / 15 mL coconut or olive oil
• 1/2 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons / 30 mL minced ginger
• 2 tablespoons / 30 mL thinly sliced lemon grass bulb
• 4 cups / 1 L sliced carrots
• 3 1/2 cups / 875 mL water
• 1 3/4 cups / 435 mL full-fat coconut milk
• 3 tablespoons / 45 mL fresh basil, chopped
• 1/2 teaspoon / 2 mL salt, or to taste
• 1 tablespoon / 15 mL fresh lime juice
Instructions
1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3 to 5 minutes, or until softened and translucent.
2. Add the minced garlic, ginger, and sliced lemon grass. Cook for another 2 minutes, stirring frequently until fragrant.
3. Stir in the sliced carrots, water, coconut milk, fresh basil, and salt. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the carrots are very tender.
5. Carefully transfer the soup to a blender in batches. Blend until completely smooth. (Alternatively, use an immersion blender directly in the pot.)
6. Return the puréed soup to the pot. Reheat gently over medium-low heat. Stir in the fresh lime juice, taste, and adjust seasoning with more salt if needed before serving.
Nutritional Information
• Per 1 cup / 250 mL serving (approximate)
• Calories: 159
• Fat: 14 g
• Carbohydrates: 10 g
• Protein: 2 g
• Sodium: 175 mg
• Vitamin A: 571 mcg
Pro Tips
• To prepare the lemongrass, peel away the tough outer layers until you reach the tender, pale core. Only use the bottom 3-4 inches of the stalk for the most potent flavor.
• For the richest, creamiest texture, use full-fat canned coconut milk. Be sure to shake the can well before opening to combine the separated cream and water.
• When blending hot soup in a traditional blender, work in batches and never fill it more than halfway. Remove the small cap from the lid and cover the opening with a folded kitchen towel to allow steam to escape safely.
• Elevate your soup with garnishes! A swirl of coconut cream, a sprinkle of fresh cilantro, a few chili flakes for heat, or some toasted pumpkin seeds for crunch work beautifully.
FAQ
Q: Is this carrot lemongrass soup vegan
A: Yes, this soup is 100% vegan and plant-based. It uses coconut or olive oil and creamy coconut milk, with no animal products involved, making it a perfect meatless and dairy-free meal.
Q: How can I add more protein to this vegetarian soup
A: To make this a more protein-rich vegetarian meal, you can add a can of rinsed lentils or white beans along with the carrots to simmer. Alternatively, serve it topped with toasted pumpkin seeds, crispy chickpeas, or a side of baked tofu for a complete meal.
Q: Can I make this soup without coconut milk
A: Absolutely. For a different creamy texture, you can substitute the full-fat coconut milk with an equal amount of cashew cream or a plant-based cooking cream. For a lighter, non-creamy version, simply replace the coconut milk with more water or vegetable broth.
Q: How long does this carrot soup last in the fridge
A: You can store this soup in an airtight container in the refrigerator for up to 4-5 days. It also freezes beautifully for up to 3 months. Just thaw it in the fridge overnight and reheat gently on the stovetop before serving.
