This Carrot and Coconut Soup is a keeper! It’s super quick to make and insanely delicious—the best combination. It’s light enough to act as a starter or side for your meal, or you can pair it with some naan bread for a light lunch.
Coconut milk is a staple in Thai cooking, but you don;t have to limit it to Asian food; it’s a great resource for making anything super yummy and creamy which is perfect for the winter!
– Prep Time – 15 min (6 Serves)
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, chopped
- knob of fresh root ginger, grated
- 1 red chilli deseeded and chopped
- 1 tsp mild curry powder
- 1 kg carrot, trimmed and sliced
- 2 lemongrass stalks, bashed
- 2 orange strips
- 400g can coconut milk
- 700ml organic vegetable stock
- Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 minutes until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 minutes or more.
- Give the coconut milk can a shake, then pour most of the coconut milk into the pan along with the vegetable stock. Bring to the boil, then turn the heat down and simmer for 15 minutes until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whiz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkle of curry powder, if you like.
Tip: To give this velvet soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed