02/09/2026
Lemongrass Carrot Soup with Gingered Meatballs, Sweet Potato & Bok Choy
Serves 4–6
There is something about golden soups in the colder months — they feel like sunlight you can eat.
This one begins with carrots and butternut squash slowly softened in avocado oil, releasing their natural sweetness and deep orange glow. Fresh lemongrass is gently bruised and simmered into the broth, infusing it with bright citrus lift. Ginger and red curry warm the base, and the whole pot is blended into silk.
Tender ginger pork meatballs simmer alongside sweet potato cubes for satisfying bite and steady energy, while bok choy adds a fresh green finish. A swirl of coconut milk softens the edges. Lime brings everything into balance.
It’s bright. It’s grounding. It’s deeply nourishing.
🌿 Why this soup loves your body:
🥕 Carrots & butternut squash
Rich in beta-carotene (a precursor to vitamin A), supporting immune health, skin integrity, and eye function.
🌾 Fresh lemongrass & ginger
Traditionally used to support digestion and circulation. Ginger in particular has well-documented anti-inflammatory and gut-supportive properties.
🍠 Sweet potatoes
Provide fiber and complex carbohydrates for steady energy and blood sugar stability.
🥬 Bok choy
A cruciferous green full of vitamin C, vitamin K, and beneficial phytonutrients.
🥥 Coconut milk
Adds healthy fats for satiety and helps the body absorb fat-soluble vitamins.
🥩 Organic Pork meatballs
Offer high-quality protein to stabilize energy and support muscle repair.
This is not just a bowl of soup.
It’s a balanced meal — protein, fiber, healthy fats, and warmth — all working together.
🌿 Recipe (Serves 4–6)
Meatballs:
¾ lb ground pork
2 tsp grated fresh ginger
½ tsp garlic powder
½ tsp kosher salt
1 small egg
½ tsp fish sauce (optional)
Mix gently and roll into small balls.
Soup Base:
1 tbsp avocado oil
1½ cups chopped carrot
¾ cup cubed butternut squash
1 cup chopped onion
1–1½ tsp kosher salt
3 cups chicken broth
1½ cups water
1½ tbsp Thai red curry paste
2 tsp grated ginger
1 stalk fresh lemongrass (trimmed, smashed)
Simmer vegetables, curry, ginger, broth, water, and lemongrass 15–20 minutes. Remove lemongrass. Blend until smooth.
Add:
1 cup diced sweet potato + meatballs
Simmer 10–12 minutes.
Add:
1–2 chopped bok choy (stems first, leaves last)
Finish with:
⅓–½ cup coconut milk
1½ tbsp fresh lime juice
Adjust salt and serve warm.
If you make it, I’d love to see your bowl.
🌿✨
