This restaurant-worthy soup will make you feel like a pro in the kitchen
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If you’re looking for a soup that’s as fancy as it is simple to make, this Creamy Lemongrass Carrot Soup is it.
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It’s got everything you want in a starter: A velvety texture, a delicious flavour from lemongrass and ginger, and just the right amount of heat. It’s smooth, rich and downright restaurant-worthy. But here’s the best part: It’s surprisingly easy to make.
And when you strain it through a fine mesh sieve? Game changer. The texture gets so silky and decadent that your guests will think you spent hours perfecting it.
Whether you’re hosting a dinner party or just treating yourself, this soup will make you feel like a pro in the kitchen.
Tips for the perfect soup:
• Lemongrass prep: Lightly bruise the white section of the stalk with a kitchen mallet to release its flavours. Then finely mince this part. It is the most tender and aromatic portion of the lemongrass.
• Customize the heat: If you prefer a spicier soup, leave the seeds in the Thai chili or add an extra one. If you don’t enjoy heat, leave it out.
• Make it vegetarian: Swap chicken broth for vegetable broth and omit the fish sauce for a vegetarian-friendly version.
• For a picture-perfect presentation: Drizzle a tablespoon of coconut milk or heavy cream over the soup. Use a spoon to gently swirl it for a beautiful pattern, then top with a sprinkle of chopped cilantro for that magazine-worthy finish.
Creamy Lemongrass Carrot Soup
This creamy lemongrass carrot recipe is more than just soup; it’s an experience. Serve it as a starter or pair it with crusty bread for a light yet satisfying meal. Try it once and it’ll quickly become a favourite in your recipe collection.
Ingredients:
2 tbsp. butter
1 medium onion, diced
2 garlic cloves, minced
2 stalks lemongrass, white parts only, minced
1 tbsp. fresh ginger, grated
2 stalks celery, diced
1 red Thai chili pepper, deseeded (optional)
1½ lbs (700g) carrots, sliced into 1” chunks
4 cups (960ml) chicken broth
1 can (400ml) coconut milk
2 tsp. fish sauce
fresh ground white pepper and salt to taste
Garnish: Extra coconut milk (or heavy cream) and cilantro
Instructions:
Melt the butter in a large pot over medium heat.
Add the diced onion and sauté over medium heat until softened, but not brown, about 3 minutes.
Stir in the minced garlic, lemongrass and grated gingerroot. Saute for another 3 minutes until fragrant.
Add the celery and red Thai chili to the pot, stirring to combine.
Cook for 3 minutes, allowing the flavours to meld.
Deglaze pot with chicken broth, scraping the bottom to release all the flavours. Add the carrots.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the carrots are tender enough to pierce easily with a fork, approximately 25 minutes.
Remove the pot from heat and let the soup cool slightly.
Use an immersion blender to puree the soup directly in the pot or transfer it in batches to a blender. Blend until smooth and creamy. For an ultra-smooth texture, strain the soup through a fine mesh sieve into a large bowl or clean pot. Use a silicone spatula or back of a spoon to press the soup through. Discard any fibrous bits.
Return the soup to low heat. Stir in the coconut milk, fish sauce and season with fresh ground white pepper and salt to taste.
Simmer gently for 5 minutes to allow the flavours to meld. Do not boil soup.
Ladle the soup into bowls and garnish with a drizzle of coconut milk, and a garnish with cilantro leaves for an elegant touch.
Serve warm. Enjoy!
Serves: 4