Lemongrass Ginger Carrot Soup Food

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

Ingredients

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

Ingredients

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

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

Ingredients

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

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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.
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.
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