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Nourishing Carrot Coconut Soup

Jessica T. Brown
A silky, nourishing soup made with fresh carrots, coconut milk, lemongrass, and a hint of red curry or ginger.
Perfect served warm or chilled, this fiber-rich, low-carb soup is quick, easy, and packed with flavor, making it an ideal everyday main dish or light meal.
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Prep Time 15 minutes
Cook Time 0 minutes
(for optional warming) 5 minutes
Total Time 20 minutes
Course Main Dish, Soup
Cuisine Asian-inspired, Plant-based, Vegan
Servings 4

Equipment

  • 1 Sharp chef’s knife
  • 1 cutting board
  • 1 high-speed blender (e.g., Vitamix)
  • 1 medium saucepan (if serving warm)
  • Measuring spoons (1 tsp, 2 Tbsp)
  • 1 small bowl for garnishes

Ingredients
  

  • 1 stalk lemongrass trimmed and finely chopped
  • 16 oz carrots peeled and sliced (about 2 bunches)
  • 1 14 oz can light coconut milk, reserve ¼ cup for garnish
  • 1 garlic clove peeled
  • 2 Tbsp extra-virgin olive oil plus more for drizzling
  • 2 Tbsp sherry vinegar
  • 1 tsp red curry paste or freshly minced ginger
  • ½ tsp sea salt plus more to taste
  • ½ cup water
  • Freshly ground black pepper to taste
  • Optional garnishes: hemp seeds pepitas, microgreens

Instructions
 

  • Prepare the Lemongrass: Start by selecting a fresh lemongrass stalk.
    Trim off the root end and the tough upper portion of the stalk, leaving the tender, fragrant core.
    Remove one or two layers of the outer leaves, which are usually dry and fibrous.
    Finely chop the remaining aromatic section; this is the part that will infuse your soup with its signature citrusy flavor.
    Handling lemongrass carefully ensures maximum fragrance without stringy, tough bits in the final soup.
  • Clean and Slice the Carrots: Peel the carrots thoroughly to remove the outer skin, then slice them into even rounds or small pieces.
    Uniform slicing allows the carrots to blend evenly, creating a smooth, creamy texture in the soup.
    Using fresh, vibrant carrots will give the soup a bright color and naturally sweet flavor, forming the base of this nourishing dish.
  • Prepare the Garlic and Curry: Peel the garlic clove and set aside.
    If using red curry paste, measure out one teaspoon; alternatively, if you prefer a milder, warming flavor, finely mince a small piece of fresh ginger.
    These aromatics add depth and complexity to the soup without overpowering the delicate sweetness of the carrots and coconut.
  • Combine Ingredients in Blender: Add the finely chopped lemongrass, sliced carrots, coconut milk, garlic, olive oil, sherry vinegar, red curry paste (or ginger), water, sea salt, and a few cracks of black pepper to a high-speed blender.
    Ensure that all ingredients are evenly distributed in the blender jar.
    The combination of coconut milk and olive oil provides creaminess and healthy fats, while the water helps achieve the desired soup consistency.
  • Blend Until Smooth: Blend the mixture on high speed until completely smooth and creamy.
    If using a high-powered blender like a Vitamix, the soup should reach a silky texture within 1–2 minutes.
    For standard blenders, you may need to blend in batches or pass the soup through a fine-mesh strainer to remove any fibrous bits from the lemongrass and carrots.
    Taste and adjust seasoning with additional salt or pepper if desired.
  • Chill or Heat the Soup: For a refreshing summer option, pour the soup into a container and chill for at least four hours.
    If the soup thickens during refrigeration, stir in a small amount of cold water to reach your preferred consistency.
    For a comforting warm version, transfer the blended soup to a medium saucepan and gently heat over low-medium heat, stirring occasionally until warmed through.
  • Adjust Seasoning: Before serving, taste the soup carefully.
    Adjust with extra sea salt, freshly ground black pepper, or a dash more sherry vinegar if you like a brighter tang.
    The balance of sweetness from the carrots, richness from coconut milk, and brightness from vinegar should be harmonious.
  • Garnish and Serve: Pour the soup into bowls and reserve a small amount of coconut milk to drizzle on top for a creamy accent.
    Add optional garnishes such as hemp seeds, pepitas, or microgreens to enhance texture, flavor, and visual appeal.
    Finish with a tiny drizzle of extra-virgin olive oil for a luxurious touch.
    Serve immediately, whether chilled or warm, for a vibrant, nourishing experience.

Notes

  • Use fresh, firm carrots for maximum sweetness and vibrant color.
  • Trim and finely chop lemongrass to avoid fibrous bits in the soup.
  • Choose light coconut milk for a creamy texture with lower saturated fat.
  • Red curry paste can be substituted with freshly minced ginger for a milder flavor.
  • Adjust the water amount to reach your preferred consistency, especially if chilling.
  • Olive oil adds richness; drizzle extra on top for garnish.
  • Sherry vinegar enhances the soup’s brightness—feel free to balance acidity to taste.
  • Optional garnishes like hemp seeds or microgreens add texture, nutrients, and visual appeal.
  • The soup works beautifully hot or chilled, making it versatile for all seasons.
  • Blend in a high-speed blender for best results; strain if needed for a silky texture.