Lightly spiced carrot soup

Recipe uploaded by

Emma Lewis

7 ratings

Recipe by Emma Lewis

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Video tutorial: Making soup

1. Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more.
2. Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.

Use up a glut: Carrot & roast pepper purée

In a pan with the lid on, gently cook 300g sliced carrots in a little butter and 1 tbsp water for 30 mins until softened. Grill 1 halved red pepper until charred. Leave in a plastic bag for 10 mins, then peel off the skin and remove the seeds. Whizz the carrots and pepper with 1 tbsp red wine vinegar until smooth. Serve the purée with chicken or lamb chops.

200 kcalories, protein 3g, carbohydrate 18g, fat 13 g, saturated fat 10g, fibre 5g, salt 0.45 g

Latest comments and suggestions

• Clare McGowan

  11 August 2009

  Clare McGowan commented on this recipe

  I have just attempted this recipe but for the first time with the Good Food magazine, I can't find when to add the vegetable stock. Can anyone help?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Avril

  12 August 2009

  Avril commented on this recipe

  Add the stock along with the coconut milk, Clare. Delicious soup if you're fond of Thai flavours.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Myra

  15 August 2009

  Myra rated and commented on this recipe

  

  Yes I added the stock with the milk too........didn't have any orange zest. Absolutely delicious.......will do again soon.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Emily

  17 August 2009

  Emily commented on this recipe

  Apologies everyone, the stock goes in with the coconut milk as you thought. I've amended the recipe. Thanks, Emily

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Carolyn

  31 August 2009

  Carolyn rated and commented on this recipe

  

  Lovely tasting soup. Very warming.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LisaW68

  07 September 2009

  LisaW68 rated and commented on this recipe

  

  This is a nice warming soup with a nice subtle heat. Next time I cook this however, I think I will add more carrots and also ensure that the carrots are really fresh and of good quality, as the carrot flavour didn't really come through in the recipe and was slightly overpowered by the coconut. Will definitely try again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Satu

  12 October 2009

  Satu rated and commented on this recipe

  

  This is an absolutely delicious soup. I make it time and time again - perfect now with autumn upon us. Good quality carrots are really important - I get mine from the local farmer and the taste is exquisite. Can I freeze the soup? Or would I have to freeze it without the coconut milk and then add that when reheating?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Frantic Flapjack

  15 October 2009

  Frantic Flapjack rated and commented on this recipe

  

  This was lovely and with the spicy taste was really warming for a cold night. Also, a good carrot flavour and a deep autumn colour.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ivanabanana

  16 October 2009

  Ivanabanana rated and commented on this recipe

  

  This is one of the yummiest soups I've ever tasted, but then again I love Thai food! Really delicious! I halved the amount of coconut milk just to reduce the fat content and it was still yummy. I also used Thai red curry powder instead of normal curry powder. I'm going to try making it using butternut squash today instead of the carrots.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sneauxdrop

  02 November 2009

  sneauxdrop commented on this recipe

  We made a vatful with home grown carrots for Halloween and it was great. We used up the big, fat carrots and other oddly shaped ones, probably had well over 1kg. I didn't add the orange or ginger (didn't have any) but the curry powder was enough, used one can coconut milk. I added a heaped tbspn to our big pot. Enjoyed by all and will make again. Yes, I have more carrots in the garden. We had enough for 12, plus seconds.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Whoopie

  12 November 2009

  Whoopie rated and commented on this recipe

  

  This soup is divine

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/12276/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 tbsp vegetable 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 , plus extra
• 1kg carrots , trimmed and sliced
• 2 lemon grass stalks, bashed
• 2 strips orange zest
• 400g can coconut milk
• 700ml vegetable stock

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Vegetarian

Ingredients

• 1 tbsp vegetable 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 , plus extra
• 1kg carrots , trimmed and sliced
• 2 lemon grass stalks, bashed
• 2 strips orange zest
• 400g can coconut milk
• 700ml vegetable stock

200 kcalories, protein 3g, carbohydrate 18g, fat 13 g, saturated fat 10g, fibre 5g, salt 0.45 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk