Lemongrass Ginger Carrot Soup


  • 2 tbsp Ty Ling Sesame Oil
  • 1 1/2 cups diced onion
  • 1 1/2 lbs thinly sliced carrots
  • 2 tbsp peeled and minced fresh ginger
  • One 2-inch-long piece lemongrass, pounded
  • 4 cups chicken bone broth
  • Sea salt, to taste


  1. In a large saucepan over medium heat, heat Sesame Oil. Add the onion and sweat until translucent, about 8 minutes, stirring occasionally.
  2. Add the carrots, ginger, and lemongrass and stir to coat the vegetables with the Sesame Oil. Reduce the heat to medium-low and cook for 10 minutes.
  3. 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.
  4. Transfer the mixture to a blender and blend until smooth, blending in batches if necessary. Season with sea salt to taste and serve immediately.
  5. You can refrigerate the soup for up to 1 week, or freeze it for up to 6 months.
Recipe Creator: Annie Siegfried