Carrot and Lemongrass Soup


  • 5-7c vegetable stock (less for thicker soup)
  • 8 kaffir lime leaves (if you can find them)
  • 2T vegetable oil or butter
  • 1 onion, diced
  • 3t salt
  • 3 sticks lemongrass
  • 5 cloves garlic, minced
  • 3T ginger, minced
  • 1/2t Thai red curry paste (optional: even this minimal amount makes this a VERY spicy soup)
  • 1T ground coriander
  • 2 lbs carrots, roughly chopped
  • 1 can coconut milk
  • 2t sambal oelek (optional)
  • zest of 1 lemon
  • juice of 1 lemon


  1. Heat oil/fat in a large pot and saute onions and 1t salt until golden.
  2. Cut lemongrass 4" from the bottom. Discard the top, remove the outside layer, and mince remaining lemongrass into fine pieces.
  3. Add minced garlic, ginger, curry paste, lemon grass, and coriander, and saute 5 minutes.
  4. Add the chopped carrots and remaining 2t salt. Stir five minutes, and then add half the broth and kaffir lime leaves. Bring to a boil and simmer for 15 minutes, or until carrots are soft.
  5. Remove kaffir lime leaves, blend, and add sambal oelek and coconut milk. Simmer for 15 minutes. Add lemon before serving.