Carrot and Lemongrass Soup for Spring into Summer Transition

Carrot and Lemongrass Soup Recipe Image for Sage and Fettle Ayurveda
Carrot and Lemongrass Soup Recipe Image for Sage and Fettle Ayurveda

Carrot and Lemongrass Soup


  • 1 3 Qt Pot
  • 1 Immersion Blender Can transfer ingredients to a regular blended once cooled enough.
  • 1 Knife
  • 1 Cutting Board
  • 1 Large Spoon
  • Measuring Cups
  • Measuring Spoons


  • 4 Whole Carrots Roughly chopped
  • ¼ Cup Fresh CIlantro Substitute 1 tsp dried cilantro
  • 1 Cup Coconut Milk
  • 3 Cups Water Replace with low sodium vegetable stock if desired
  • 1 tbsp Ghee
  • ½ inch Piece of Fresh Ginger Peeled and roughly chopped
  • 1 Whole Shallot Finely minced
  • 2 tbsp Lemongrass Pieces Peeled and pounded
  • 2 tsp Turmeric Powder


  • In a large pot, melt ghee on medium heat.
  • Stir in shallot and sauté until soft, about 5 minutes. Stir in carrots and sauté additional 5-10 minutes until carrots begin to soften.
  • Stir in lemongrass, ginger, turmeric, and dried cilantro if using, and sauté an additional 5-10 minutes until carrots are are almost soft. Stir occasionally to prevent burning.
  • Add coconut milk and 2 cups water to cover ingredients in pot. Add more water if needed to fully cover contents of pot. Bring to a boil over high heat and reduce to a simmer over medium/low heat for about 20 minutes, until carrots are fully cooked.
  • Remove from heat and remove lemongrass pieces. Using an immersion blender, bled in the pot until smooth or desired consistency.
  • Serve in bowls with fresh cilantro.


Serve with a dollop of goat cheese for a little extra tang.
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