Thursday, May 12, 2016

Carrot, Ginger & Lemongrass Soup

This is a simple, tasty soup which can be prepared for winter or summer, hot or cold. While savory in nature, it has a slight sweetness, and we like that the ginger and lemongrass are backdrops - and not overwhelming. We think there is an overall harmony to the dish.

Some notes. If you are not familiar with ghee, it is a type of clarified butter. It imparts a nice butter flavor, but has a high smoke point. The quality of the chicken stock is important in this recipe, in fact, if you are familiar with bone broth, its use will make the soup richer in flavor. Lastly, we like to use white pepper in soups, mostly for aesthetic reasons in light colored dishes. Feel free to use freshly ground black pepper instead.

The croutons pictured are diagonally cut baguette slices, buttered and sprinkled with lemon pepper seasoning, and lightly toasted.


  • 2 tablespoons ghee or olive oil
  • 1 ½ cups diced onion
  • 2 cloves garlic, minced
  • 1 ½ pounds carrots, lightly peeled and thinly sliced
  • 2 tablespoons peeled and minced fresh ginger
  • 2 ½ tablespoons Pastamore Lemongrass with White Balsamic Vinegar
  • 4 cups high-quality chicken stock
  • sea salt
  • ground white pepper
In a large saucepan over medium heat, heat the ghee or olive oil. Add the onion and garlic, sweat until translucent, about 8 minutes, stirring occasionally.

Add the carrots, ginger, and stir to coat the vegetables with the ghee or oil. Reduce the heat to medium-low and cook for 10 minutes.

Add the broth and lemongrass balsamic vinegar, increase the heat to medium. Bring the soup to a simmer and cook until the carrots are tender, about 15 minutes.

Transfer the mixture to a blender (or use an immersion blender) and blend until smooth, blending in batches if necessary. Season with sea salt and white pepper to taste and serve.

Makes 4 to 6 servings.

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

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