Lemongrass-Ginger-Carrot Soup

Ingredients for Lemongrass-Ginger-Carrot Soup

• 2 tablespoons ghee or olive oil

• 350ml diced onion

• 675g thinly sliced carrots

• 2 tablespoons peeled and minced fresh ginger

• One 2-inch-long piece lemongrass, pounded

• 950ml Chicken Bone Broth

• Sea salt

How to make Lemongrass-Ginger-Carrot Soup

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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.