Spiced carrot and lemongrass soup (Marc Fosh)

Spiced carrot and lemongrass soup (Marc Fosh)

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  • Serves: Up to 6 people

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Spiced carrot and lemongrass soup

Marc Fosh's spiced carrot and lemongrass soup

Serves: 6


1. Chop the onion with the Braun Multiquick 7 hand blender’s large chopper accessory. Heat the olive oil in a large saucepan and gently sauté the onion until tender.

2. Chop the carrots and lemongrass and add them into the pot. Gently stir in curry powder and chicken stock. Simmer for about 15 minutes until the carrots are tender.

3. Add the coconut milk, coriander and lime juice and season with salt and pepper.

4. Use the Braun Multiquick 7 to blend the soup to desired consistency in the pan. Garnish with extra coconut milk and coriander to serve.

Marc Fosh’s tip

Sometimes it can be hard to get your hands on fresh lemongrass. In this instance you can substitute the lemongrass for lime leaves or even lemon verbena in Mediterranean countries. You can also replace the carrot for pumpkin! 

This recipe uses the Braun Multiquick 7 with its large chopper accessory.


• 600g diced carrots
• 1 medium onion
• 4 tablespoon of olive oil
• 1 teaspoon of mild curry powder
• 1 litre chicken stock
• 150ml coconut milk
• Lemongrass stalks, chopped
• Juice of 1⁄2 lime
• 2 tablespoons of freshly chopped coriander
• Salt and pepper to taste

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