Hey there! Today, I want to share with you a super tasty and nutritious soup that packs a serious health punch – the carrot and lemongrass combo.
This duo is a match made in culinary heaven. Not only does it taste absolutely delicious, but it’s also loaded with amazing benefits for your body.
Let’s start with carrots. These vibrant orange veggies are powerhouses of vitamins and minerals. They’re packed with beta-carotene, vitamin A, vitamin C, and a host of antioxidants. This means they’re great for supporting healthy vision, boosting your immune system, and reducing inflammation in the body.
Then there’s lemongrass. This fragrant herb is a superstar in its own right. It’s been used in traditional medicine for centuries to help with everything from digestive issues to anxiety. Plus, it has serious anti-inflammatory properties, making it a great addition to this already healthy soup.
Put the two together, and you’ve got a bowl of comfort that will leave you feeling nourished, energized, and oh-so-good. I like to whip up a big batch of this soup on a Sunday and enjoy it throughout the week – it’s the perfect way to give your body a little extra love.
So what are you waiting for? Grab some carrots and lemongrass and get cooking! Your taste buds (and your immune system) will thank you.
Thai Carrot Lemongrass Soup Recipe for 4 Adults
Ingredients
Ingredients:
- 1 tbsp vegetable oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tbsp fresh ginger minced
- 2 stalks lemongrass trimmed and finely chopped
- 1 lb carrots peeled and sliced
- 1 medium sweet potato peeled and diced
- 4 cups vegetable broth
- 1 can 14 oz coconut milk
- 1 tbsp soy sauce
- 1 lime juiced
- Salt and pepper to taste
- Fresh cilantro chopped, for garnish
Instructions
- Instructions:
Prepare the Vegetables:
- Finely chop the onion, garlic, ginger, and lemongrass.
- Peel and slice the carrots.
- Peel and dice the sweet potato.
Cook the Aromatics:
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion, garlic, ginger, and lemongrass. Sauté for about 5 minutes, until fragrant and the onion is translucent.
Add Carrots and Sweet Potato:
- Add the sliced carrots and diced sweet potato to the pot. Sauté for another 5 minutes.
Add Broth and Simmer:
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and let the soup simmer for about 20 minutes, until the carrots and sweet potato are tender.
Blend the Soup:
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
Add Coconut Milk and Season:
- Stir in the coconut milk, soy sauce, and lime juice.
- Season with salt and pepper to taste.
- Let the soup simmer for an additional 5 minutes.
Serve:
- Ladle the soup into bowls.
- Garnish with fresh cilantro.
Enjoy:
- Serve the soup hot, with a side of crusty bread if desired.
Notes
Nutrition Facts (Per Serving):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 220 |
| Total Fat | 14g |
| Saturated Fat | 10g |
| Cholesterol | 0mg |
| Sodium | 600mg |
| Total Carbohydrates | 24g |
| Dietary Fiber | 5g |
| Sugars | 8g |
| Protein | 3g |
| Vitamin A | 320% DV |
| Vitamin C | 25% DV |
| Calcium | 6% DV |
| Iron | 15% DV |