Carrot Lemongrass Soup

Nothing tastes quite like spring than a bowl of carrot and lemongrass soup—sunlight captured in a spoon, brightness rising from the earth. It’s the season distilled: the sweetness of new beginnings, the citrus‑kissed lift of lemongrass, the tender warmth that coaxes the body awake after winter’s long exhale. Each sip feels like stepping into a garden just after the thaw, when the air is cool but full of promise, and everything—soil, sap, spirit—begins to stir again.

Ingredients

4 whole Carrots

cilantro

3 cups coconut milk

2 tbsp ghee

1/2 inch ginger

1 tbsp lemongrass

1 tbsp Maple Syrup

1 tsp turmeric

1 cup veggie stock

In a large pot, heat the ghee on medium

Remove the tough outer skin of lemongrass and pound with a rolling pin.

Add to the pot along with ginger, turmeric, and chopped carrots, and continue to sauté for 5-10 minutes.

Add coconut milk and vegetable stock, and simmer for 20 minutes, until the carrots are tender.

Remove lemongrass, stir in maple syrup, and blend to a smooth consistency. Garnish with chopped cilantro leaves or mint.