Lemongrass Coconut Veg Soup (Vegan + Paleo)
Prep time
Cook time
Total time
A simple nut-free, vegan and paleo friendly soup that is full on flavour and light on work!
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Recipe type: Soup
Yield: 4 servings
  • 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 1½ cups)
  • 2 stalks of celery, coarsely chopped (about 1½ 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
Make It Like So
  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.
Recipe by Meghan Telpner at https://www.meghantelpner.com/blog/lemongrass-coconut-veg-soup-season/