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Geraldton Wax & Native Lemongrass Carrot Soup with Corn Ribs



  • 1 tbs geraldton wax (buy here)
  • 1 tbs native lemongrass (buy here)
  • 1 kilo carrots, cut into chunks
  • 2 red onions, cut into chunks
  • 1 l vegetable stock
  • 400 ml coconut milk
  • 1 tbs honey
  • salt and pepper to taste

Corn ribs

  • 2 large corn cobs
  • 1 tsp paprika
  • 1 tsp chilli flakes
  • 1 tsp cumin
  • 1 tsp coriander seeds
  • 2 tbs olive oil
  • salt and pepper to taste


  1. Preheat your oven to 200 degrees.
  2. On a tray, evenly spread your carrot and onion chunks. Season with salt and pepper and cover them with a good dash of olive oil and a tablespoon of honey, making sure they are all well coated.
  3. Place in the oven and cook for 40 minutes, tossing them halfway or until you can easily stick a fork into the middle.
  4. While the carrots and onion are cooking, prepare your corn ribs. To get the shape right, you will need to quarter the cob vertically cutting through the core. Be careful and make sure you have a sharp knife or meat knife to cut through.
  5. When you have your corn quartered, place them into a bowl with all the spices and oil and toss until well coated.
  6. Place the corn on a tray and cook for 15-20 minutes at 200 degrees allowing the corn to curl into a "rib".
  7. When your carrots are done, allow them to cool slightly before you start blending. In portions add in the carrot/onions into a blender with your stock and the geraldton wax and native lemon grass. When you have blended through add to a pot and bring to a low heat. Keep going until all your carrots/onions are blended with the native herbs and stock, if you run out of stock use water to help the blending.
  8. Bring your carrot soup to a simmer before adding in 300ml coconut milk and remove from heat.
  9. To serve, place your soup in a bowl with 2 corn ribs on top and a dash of leftover coconut milk. You can add a sprinkling of herbs on top for an extra garnish. Enjoy this tasty, healthy, warm winter soup.