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Lemongrass-Ginger-Carrot Soup

By Katherine & Ryan Harvey

4.1

(8)

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Photo by Christopher Testani

This simple soup can be eaten hot or cold, in winter, or in summer. Many are aware of the healing benefits of carrots, mainly the antioxidant-rich carotenoids that are known to pack anticancer powers. We love them because they're a simple and delicious food. Combine them with a hefty dose of gelatin-rich bone broth, a touch of lemongrass and ginger, and you're left with a bowl of soup that beats any sugar-laden cold-pressed juice on the market.

Recipe information

  • Yield

    4–6 servings

Ingredients

2 tablespoons ghee or olive oil
1 1/2 cups diced onion
1 1/2 pounds thinly sliced carrots
2 tablespoons peeled and minced fresh ginger
One 2-inch-long piece lemongrass, pounded
4 cups Chicken Bone Broth
Sea salt

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Transfer the mixture to a blender and blend until smooth, blending in batches if necessary. Season with sea salt to taste and serve immediately.

  2. Do Ahead:

    Step 5

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

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From Bare Bones Broth Cookbook © 2016 by Katherine & Ryan Harvey. Buy the full book from HarperCollins or from Amazon.
Reprinted with permission from Harper Wave.
TagsSoupSoup/StewCarrotRoot VegetableVegetableGingerHerbs & SpicesLemongrassStarterDinnerLunchDairy FreeGluten FreeNut FreeMake AheadEasyQuick30 Minutes or LessSimmerBlenderCookbooksHarper Collins

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