Spiced carrot soup with lemon grass and coriander pesto crème

June 6, 2019 (Last Updated: April 11, 2019)
Spiced carrot soup with lemon grass and coriander pesto crème

This hot and healthy vegetable soup will warm hearts this winter.

By Taryne Jakobi

Photograph by Vanessa Lewis

Spiced carrot soup with lemon grass and coriander pesto crème

Serves: 8
Total Time: 40 mins


  • 30ml (2 tbsp) vegetable oil
  • 160g onions, diced
  • 160g leeks, white part only, chopped
  • 1kg carrots, peeled and coarsely chopped
  • ½ butternut, peeled and diced
  • 160g celery, coarsely chopped
  • 2 garlic cloves
  • 5ml (1 tsp) curry powder
  • pinch ground cinnamon
  • 50g fresh ginger, chopped
  • 1,5 litres chicken stock
  • 1 stalk lemon grass
  • salt and freshly ground black pepper, to taste
  • juice of ½ lemon
  • 125ml (½ cup) crème fraîche
  • 15ml (1 tbsp) fresh flat-leaf parsley, finely chopped

  • 2,5ml (½ tsp) chilli flakes
  • 5ml (1 tsp) soy sauce
  • 50ml fresh coriander leaves on stalks
  • pinch of chilli flakes
  • 15ml (1 tbsp) coconut, freshly grated
  • 15ml (1 tbsp) sesame oil
  • 15ml (1 tbsp) pine nuts
  • lemon juice, Maldon salt and pepper, to season
  • sunflower oil



Heat the oil in a medium pot and sauté the onion, leeks, carrots, butternut and celery until translucent. Add the garlic, curry powder, cinnamon and ginger and sauté for a few more minutes. Add the stock and bring to a boil. Add the lemon grass and season. Simmer until the vegetables are tender.


Remove the soup from the heat and transfer it to a food processor. Blend until smooth. Strain through a large sieve if necessary.


Add the lemon juice and adjust the seasoning. Keep warm until serving.


To make the pesto, purée all the ingredients together, adding a little sunflower oil if the pesto is too thick.


Mix the crème fraîche with the parsley and season. Pour the soup into individual bowls, add a dollop of the crème fraîche mixture in the centre and drizzle with the pesto.

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