Ginger-Carrot Lemongrass Soup

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This bold soup is perfectly sweet with a kick of spice. Adjust the flavour by adding more or less lime and this bowl full of goodness will quickly become a household favourite.
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 to 6 servings

Ingredients

  • 57 g / 1/4 cup Crystal margarine
  • 1 large onion, diced
  • 25 g / 2 tbsp fresh ginger, minced
  • 2 bay leaves
  • 757 g / 4 cups carrots, peeled and sliced
  • 2 stalks lemongrass, bruised (note: to bruise lemongrass, use the back of a chef’s knife or a mallet to bash the stalks)
  • 3 garlic cloves, sliced
  • 2 g / 1 tsp ground cumin
  • 2 g / 1 tsp ground coriander
  • 9 g / 1 1/2 tsp fine sea salt
  • 4 g / 1 tsp granulated sugar
  • 1 g / 1/4 tsp cayenne powder or chili flakes
  • 1 g / 1/4 tsp ground nutmeg
  • 1 g / 1/8 tsp dried mustard
  • 720 ml / 3 cups vegetable or chicken stock
  • 400 ml / 1 can coconut milk, stirred
  • zest of 1 lime, finely grated
  • 45 ml / 3 tbsp lime juice
  • 15 ml / 1 tbsp fish sauce (optional)
  • 7 ml / 1 1/2 tsp Worcestershire sauce

Directions

  1. In a large pot, heat Crystal margarine on medium heat. Once the Crystal margarine is melted, add diced onion, ginger, and bay leaves. Cook until onions are soft and translucent; about 3 minutes.

    2. onions, bay leaves

  2. Add sliced carrots and bruised lemongrass. Stir to coat carrots in Crystal margarine; cook for 3 minutes. Add sliced garlic, cumin, coriander, cayenne powder or chili flakes, salt, sugar, nutmeg, and mustard. Stir until garlic becomes fragrant, about a minute.

    3. carrots, lemongrass, etc.

  3. Pour in stock and coconut milk. Stir until thoroughly combined. Bring soup to a boil, reduce heat to medium-low. Simmer for 20 minutes or until carrots are fork-tender. Add lime zest and juice. Take off heat. Discard lemongrass stalks and bay leaves. Stir in fish sauce, if desired.
  4. With an immersion blender, blend soup until creamy and homogenous. Stir in Worcestershire sauce. Serve immediately, as is, or garnish with cilantro.

    5. soup blended

Chef Notes

  • If lemongrass isn’t available, feel free to omit or change the flavour profile by adding a bunch of cilantro stalks instead (reserve the leaves for garnish).
  • Add more carrots for a thicker soup.

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