Gingery Lemongrass Soup

This gingery lemongrass soup is a fragrant, warming dish that combines the zing of fresh ginger with the citrusy depth of lemongrass. The vegetables, including carrots, celery, and mushrooms, bring a hearty, earthy flavor, while coconut milk adds a creamy texture. The turmeric and soy sauce add extra layers of richness, making this soup both nourishing and satisfying. Perfect for a light meal or a starter, this soup offers a delightful balance of flavors.

For a Serving Size of Two:

Ingredients:

• 200 grams sliced carrots
• 150 grams diced mushrooms
• 100 grams chopped celery
• 1 small onion, chopped
• 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 1 teaspoon freshly grated ginger
• 1 small tomato, chopped
• 400 ml vegetable stock or water
• 200 ml coconut milk
• 1 teaspoon soy sauce
• 1 teaspoon lime juice
• 1 teaspoon olive oil
• 1/2 teaspoon turmeric powder
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)

Procedure:

• In a large pot, heat olive oil over medium heat. Add the chopped onion, grated ginger, and bruised lemongrass stalk. Sauté for about 3–5 minutes, or until the onion becomes soft and translucent.
• Add the sliced carrots, diced mushrooms, and chopped celery to the pot. Stir to combine and cook for another 3–4 minutes.
• Add the chopped tomato, vegetable stock, and coconut milk to the pot. Stir in the turmeric powder and soy sauce. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes until the vegetables are tender.
• Remove the pot from the heat and discard the lemongrass stalks. Use an immersion blender to partially blend the soup for a creamy texture, or leave it chunky as preferred.
• Add lime juice and season with salt and black pepper. Stir well, then serve the soup hot, garnished with fresh cilantro.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g