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Lemongrass Coconut Veg Soup (Vegan + Paleo)

  • Author: Meghan Telpner
  • Total Time: 40 mins
  • Yield: 4 servings 1x
  • Diet: Vegan


A simple nut-free, vegan and paleo friendly soup that is full on flavour and light on work!


  • 1 Tbsp ghee or coconut oil
  • 1 onion, coarsely chopped
  • 4 cloves garlic, minced
  • 1 inch of ginger, peeled and minced
  • 2 carrots, coarsely chopped (about 1 1/2 cups)
  • 2 stalks of celery, coarsely chopped (about 1 1/2 cups)
  • 1 red pepper, coarsely chopped (reserve quarter cup for garnish)
  • 3 cups water
  • 2 stalks lemongrass, (cut off the bottom and bruise the stem by bending it or banging with the back of your knife on a cutting board – this helps it to release the flavour)
  • 1 can full fat organic coconut milk
  • Chili salt or plain sea salt


  1. Heat oil in your saucepan and lightly saute onion, garlic and ginger. Once fragrant, add carrots and celery. Let cook together for 5 minutes.
  2. Add water, lemongrass and coconut milk.
  3. Let simmer for 20-30 minutes.
  4. Once carrots are fork tender and broth is fragrant with lemongrass, remove lemongrass and transfer to a high speed venting blender, or use an immersion to puree until smooth.
  5. Add chlli salt or plain salt to taste.
  6. Garnish with chopped red pepper.
  7. Serve hot.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Soup