Totally Local Thai Carrot Soup


Minimal ingredients sometimes extract maximum flavour. It’s the middle of winter, so no doubt you locavores have had your fair share of carrots. But this fresh, creamy soup is a big leap from boiled carrots, and is sure you brighten your day while warming you up!

All of these ingredients can be found locally.

To find all your ingredients fresh, local, and fast, try!

  • 2 tablespoons of local butter
  • 5 local, Ontario-grown carrots (rinsed and chopped into half inch rounds)
  • 3 home-grown green onions (roughly chopped)
  • 1 stalk of lemongrass
  • 1 litre of chicken stock or vegetable stock
  • Salt and pepper
  • Heavy cream or creamed coconut (vegan, but less local)
  • Handful of fresh coriander or green onions for garnish



  1. Melt the butter in a 6-litre soup pot over medium heat. Combine carrots and onions, and stir.

  2. Smash half a stalk of lemongrass with... well, whatever you'd like, really. I use the back of my knife, but you can also use a rolling pin, or the bottom of a frying pan. Just be safe and go with it. 

  3. After about five minutes, the carrots, lemongrass, and onions should be sizzling. Pour in chicken stock (that maybe you've made yourself from the carcasses of local chickens) or vegetable stock. Increase the temperature to high.

  4. When the soup begins to bubble rapidly, turn down the heat until it stays at a gentle simmer. Throw in a pinch of salt and pepper, to taste. 

  5. Add a splash of locally-sourced table cream—approximately 1-2 tablespoons. For a less local, but vegan option, use a thumb-sized piece of creamed coconut as a substitute for cream. 

  6. After about 10 minutes, the carrots should be vibrant and tender. If they still have a bit of crunch, cook for another 5 minutes.

  7. When your carrots are tender, remove the lemongrass and place in your compost.

  8. Working in small batches, purée the soup until completely smooth. The soup needs to be puréed in steps for consistency and for safety! Fill the blender no more than one third full and keep a steady hand on the lid as your purée. I suggest placing a clean, folded dishtowel over the lid for added security and less mess. TIP: I fill each batch with only enough liquid to submerge the carrots to reduce any potential splash and to ensure the carrots are blended smoothly. My final blend tends to be mostly broth, still only one third up the blender.

  9. Combine the batches and stir until you have the perfect consistency. Garnish with fresh coriander or parsley for the final touch!



-- Jennifer Crinion
Food Writer & Guest Blogger



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