Lightly spiced carrot soup

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• 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?

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• 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.

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• 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.

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• 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

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• Carolyn

  31 August 2009

  Carolyn rated and commented on this recipe

  

  Lovely tasting soup. Very warming.

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• 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.

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• 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?

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• 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.

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• 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.

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• 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.

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• Whoopie

  12 November 2009

  Whoopie rated and commented on this recipe

  

  This soup is divine

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• Liv

  21 January 2010

  Liv rated this recipe

  

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• Becky J

  22 March 2010

  Becky J rated this recipe

  

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• Cath Moly

  22 March 2010

  Cath Moly rated this recipe

  

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• fiona80

  02 October 2010

  fiona80 rated and commented on this recipe

  

  Wonderful warming soup

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• FraggleFlea

  05 November 2010

  FraggleFlea commented on this recipe

  I made this last night and eating it at work as we speak. Prob the nicest soup I've made. Amazing flavours....and I used all the ingredients suggested as well as adding half a butternut squash with the carrots. I also added 3 slices of orange as well as squeezing some juice to it which with the lemongrass tasted amazing. wonderful soup bustling with flavour and a lovely chilli warmth afterward. Add a spoonful of thick creme fraiche on top! Amazing!

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• FraggleFlea

  05 November 2010

  FraggleFlea rated this recipe

  

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• ladynellington

  06 January 2011

  ladynellington rated and commented on this recipe

  

  I added a bit more garlic and curry powder, and used chicken stock instead of vegetable. Lovely and fuss-free supper, and even my darling "need meat"-husband gulped it down (and asked for seconds!). I might try swapping third of the carrots to potatoes as I felt the soup was a little too sweet.

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• SueA.

  08 January 2011

  SueA. rated and commented on this recipe

  

  First attempt at soup and found it very easy to prepare. Tastes lovely with a good kick but might use a little less curry powder next time!

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• Michelle

  01 August 2011

  Michelle commented on this recipe

  Absolutely amazing! I used meduim hot curry powder & added a small potato as I like it quite thick. This had definately got to be one of my favorite soups!

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

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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 lemongrass stalks, bashed
• 2 strips orange zest
• 400g can coconut milk
• 700ml vegetable stock

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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 lemongrass stalks, bashed
• 2 strips orange zest
• 400g can coconut milk
• 700ml vegetable stock

200 kcalories, protein 3.0g, carbohydrate 18.0g, fat 13.0 g, saturated fat 10.0g, fibre 5.0g, sugar 16.0g, salt 0.45 g

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