Carrot lemongrass soup from Rebar: Modern Food Cookbook (page 118) by Audrey Alsterberg and Wanda Urbanowicz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock for the book's Asian soup stock.

  • excurvatus on September 20, 2019

    A wonderful soup that is also very filling. It's worth doting over the sauteeing steps to develop flavour. a lot of salt was needed to bring out the carrot flavour. It's a big batch of soup so try not to sweat it.

  • Delys77 on November 21, 2012

    I made the variation without coconut milk and it pretty good, but I think the coconut milk is necessary to the soup. With the amount of ginger, lemongrass, lemon, and lime leaves in this soup the flavour is extremely forceful, almost too much. The coconut milk would help mellow it out a bit.

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