Skip to main content
Epicurious
Cookbooks

Lemongrass-Ginger-Carrot Soup

By Katherine & Ryan Harvey

4.1

(8)

Image may contain Bowl Food Dish Meal Soup Bowl Plant and Curry
Photo by Christopher Testani

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.

Recipe information

  • Yield

    4–6 servings

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Transfer the mixture to a blender and blend until smooth, blending in batches if necessary. Season with sea salt to taste and serve immediately.

  2. Do Ahead:

    Step 5

    You can refrigerate the soup for up to 1 week, or freeze it for up to 6 months.

Image may contain: Animal, Reptile, Lizard, Plant, Food, Sea Life, and Invertebrate
From Bare Bones Broth Cookbook © 2016 by Katherine & Ryan Harvey. Buy the full book from HarperCollins or from Amazon.
Reprinted with permission from Harper Wave.
TagsSoupSoup/StewCarrotRoot VegetableVegetableGingerHerbs & SpicesLemongrassStarterDinnerLunchDairy FreeGluten FreeNut FreeMake AheadEasyQuick30 Minutes or LessSimmerBlenderCookbooksHarper Collins

See Related Recipes and Cooking Tips

Read More
Curried Yellow Squash Soup
Creamy, bright, and wonderfully aromatic with ginger and garlic.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Spicy Carrot Rigatoni
Hailee Catalano transforms humble carrots into a beautifully creamy pasta sauce.
Pickle Coleslaw
Creamy, vinegary, and with lots of fresh dill.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.