Ginger Carrot Soup with Lemongrass

Lemongrass Stalks

Lemongrass Stalks

I love this soup because it was so easy to make and was so unbelievable good the next day as leftovers. Although my leftover experience was slightly tainted by watching “Ten Dollar Dinner with Melisa D’ Arabian” on the food network. She recently won the network’s search for the next cooking show star, but it seems she is not living up to expectations. She claims she can make a meal for four for just $10.00. But she has so many ingredients like chicken, bacon, potatoes, fennel that I just wanted to scream “Yeah F***** Right!” at the TV.

Needless to say, the show is awful, uninteresting and she smiles too much. By the way this is genuine dislike, not simply resentment that I wasn’t selected for the show, but please do check out my nod in the NY post. Even though I didn’t get called back, at least I got in the paper? Well, they did make me sound like a complete idiot, so I have mixed feelings. Anyways, back to the soup. This soup was built on the giant stalks of lemon grass that I bought in Chinatown a few days ago. But don’t worry if you don’t have lemon grass, the flavor it adds is very subtle, compared to that of the ginger. This requires only three carrots and a whole yellow onion, and a large nub of Ginger plus chicken stock to feel two. (Or you plus yourself at lunch tomorrow).

Ginger Carrot Lemongrass Soup (Takes about 45 minutes)

Serves 2

You will need:

3 large carrots, peeled

1 yellow onion, diced in some way

1 large nub of ginger, grated to about 2 Tbs.

2 stalks of lemongrass, peeled and cut into 3-inch pieces

1 cup chicken broth or vegetable stock


1. Chop carrots into 1/4 inch thick rounds and set aside in bowl with chopped onions.

2. Sautee lemongrass and ginger in a medium size pan with a little olive oil for about four minutes. Add the carrots and onions and continue to stir for another four minutes. Keep the flame on medium low so the lemongrass does not burn.

3. Add the broth which should just come short of covering the vegetables. Bring to a boil and then reduce to a high simmer and cook for twenty five  minutes. When the carrots just melt in your mouth and the broth is adequately flavored, turn off the flame. Let the soup cool for a little while (you could even make this in the morning) so it isn’t scalding hot.

4. First, remove the lemongrass stalks because they are too fibrous to brake down, then add the contents of the pot into a blender or food processor and go for medium high speed. (Or pulse it) Until there are no chunks of carrots left.

5. Pour into a bowl and enjoy the bite of the ginger and the sweetness of the carrots. Bonus: Aside from the olive oil, this dish is totally fat free and healthy. Happy Cooking!

5 thoughts on “Ginger Carrot Soup with Lemongrass

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