This delectable and stupid-easy recipe for Lemongrass Ginger Carrot Soup comes to you from my good friends Ryan and Kate Harvey of Bare Bones Broth Co.
To celebrate the 2nd annual National Bone Broth Day – Thursday January 19, 2017 – Bare Bones is generously sharing their fragrant Lemongrass Ginger Carrot Soup with all of you.
I’ve known Bare Bones Broth for years, and you may recognize their name because I’ve shared their Crispy Chicken Stew with Lemon, Artichokes, Capers and Olives recipe here on the blog before. That recipe is so frickin’ delicious. But I digress…back to the soup!
Ryan and Kate write…
“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.”
If you’ve been reading Stupid Easy Paleo for a while or following me on Instagram, you probably know bone broth is a regular staple of my weekly cook-up.
I use it to make quick soups, like this Lemongrass Ginger Carrot Soup, warm up leftovers on the stovetop (since we don’t own a microwave), and sip on it in place of coffee or tea.
If you’re interested in making your own broth, check out these resources:
- Bone Broth 101, a tutorial for stovetop or slow cooker broth
- Instant Pot Bone Broth, my recipe for making broth in your Instant Pot or pressure cooker
- High-quality, made-for-you broth from Bare Bones Broth, delivered right to your door
Look for fresh ginger and lemongrass in the produce section of most mainstream markets. If you can’t find fresh lemongrass, look for lemongrass paste in tubes in the Asian food aisle.
You can also use ground ginger powder instead of fresh ginger. Start with a small amount, maybe a teaspoon, then taste and work up from there. Ground ginger can be very potent and spicy, so be careful!
If you want, freeze the Lemongrass Ginger Carrot Soup in these silicone trays, then pop them out and store in a ziptop freezer bag. When you’re ready to use them, warm them in a pan or defrost using your preferred method until the soup is liquid again.
Add leftover chicken to make a complete, quick meal that’s way healthier for your body and wallet than calling for take-out.
- 2 tbsp ghee or olive oil
- 1 1/2 cups onion, peeled and diced
- 1 1/2 lb carrots, peeled and thinly sliced
- 2 tbsp peeled and minced fresh ginger
- One 2-inch-long piece lemongrass, pounded
- 4 cups chicken bone broth
In a large saucepan over medium heat, heat the ghee or oil. Add the onions and sweat until translucent, about 8 minutes, stirring occasionally.
Add the carrots, ginger, and lemongrass and stir to coat all of the vegetables with the ghee or oil. Reduce the heat to medium-low and cook for 10 minutes.
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.
Transfer the mixture to a blender and blend smooth, blending in batches if necessary. Season with sea salt to taste and serve immediately. Alternatively, you can refrigerate the soup for up to 1 week, or freeze it for up to 6 months.
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