Project Description

Lemongrass Carrot Soup

Vibrant, fragrant and nutritious soup to comfort you on a cold night or even a warm day, why not!


I bought some fresh lemongrass. It stayed in my fridge. I craved soup, I saw the lemongrass, this soup was born.

I seemingly always have carrots, celery, and onion in my kitchen. They are just absolute essentials for so many soups and many other dishes!

Carrots are an excellent source of vitamin A and fiber while lemongrass and ginger can reduce digestion discomfort and have anti-inflammatory effects.

This soup has beautiful hints of Thai flavors, sweetness from the carrot and is finished with fresh cilantro, cremini mushrooms and red bell pepper for some vitamin C and B2.

So many nutrients!

As always, there is lots of options to add in any vegetables or proteins to this soup.

Let me know how you enjoy this!

Lemongrass Carrot Soup

Full Recipe

  • SERVES: 4-6
  • 1 red onion, diced

  • 2 cloves garlic

  • 1-inch piece ginger, grated

  • 1 1/2 cup carrots, about 3-4 large, roughly chopped

  • 2 stalks celery, chopped

  • 4 cups liquid, stock or water, I used a homemade broth
  • 2 stalks lemongrass, outer layers removed & chopped

  • salt & pepper to taste

  • 1 cup full fat coconut milk

  • 6-8 crimini mushrooms, sliced

  • 1 red bell pepper, sliced

  • Topping:

  • 1/2 bunch cilantro

  • 2 limes

  • 3 tbs fish sauce

  • 1 red thai chili, finely chopped, optional

  • Prepare vegetables then heat a soup pot over medium heat, add coconut oil, then onions and saute until translucent, about 4 minutes.

  • Stir in garlic and celery and saute for a few minutes further. Then mix in carrots, stir, and cover with a lid.

  • After about 6 minutes, pour in liquid to deglaze the pot. Season with salt and pepper, lightly, then cover again and simmer for about 20 minutes.

  • While soup is simmering, mix together juice from 1 lime, fish sauce and red chili, if using in a small bowl and set aside.

  • After the 20 minutes, use an emulsion blender to blend up as much of the vegetables as you like. I liked my pretty blended but with some good texture. You can also transfer your desired amount of soup to a blender then bring back to pot.

  • Once blended, pour in the coconut milk and stir then mix in mushrooms and bell peppers. Allow to simmer for another 5-10 minutes or to your liking.

  • Just before serving, stir in the fish sauce mix and some cilantro, leaving more for topping with extra lime if desired. Enjoy immediately or for up to 5 days!