Carrots are always available, they are affordable and versatile. This is a great soup that uses lots of carrots and is a good way to use extra carrots you think may go bad. You can eat it hot or cold. It has some interesting ingredients (lemongrass and Kafir lime leaves) that you can find at most Asian markets or you can leave them out. You can play around with different toppings such as toasted almonds or pumpkin seeds. Butternut squash can be used instead of carrots, or use half and half.
- 1 tablespoon olive oil
- 5 cups rough chopped carrots
- 1 large onion, chopped
- ½ teaspoon salt
- 2 stalks of fresh lemongrass use the bottom white part only, chopped or you can use 2 teaspoon lemongrass paste (optional)
- 4 cups low salt or unsalted chicken or vegetable stock
- 1 teaspoon Thai red curry paste (found in the international section of the grocery store)
- 1 tablespoon grated ginger (more to taste)
- 2 Kafir lime leaves (optional)
- Juice from 1 lime
- Plain yogurt for topping
- Heat oil in a large soup pot or Dutch oven. Add the carrots, onions, lemongrass (if using), and salt and cook until tender over medium heat (about 15 min.). Do not let the mixture brown, adjust heat as needed or add a bit of water.
- Add the stock, curry paste, ginger, and lime leaves (if using). Cook for about 20-30 minutes until very tender.
- Remove the lime leaves.
- Puree with a handheld blender, in batches in a blender, or in batches in a food processor.
- Add the lime juice and adjust the seasoning.
- Top with yogurt and serve with lime wedges.
Nutrition Information per Serving
- Serving Size: 1 ½ cup
- Vegetables: 1 cup
- Fruits: 0 cups
- Calories: 100 calories
- Carbohydrates: 14 grams
- Fiber: 3 grams
- Protein: 4 grams
- Fat: 3 grams
- Sodium: 123 mg (sodium will vary based on the broth you use)