Lightly spiced carrot soup

Lightly spiced carrot soup

  • 1
  • 2
  • 3
  • 4
  • 5
(30 ratings)

Prep: 10 mins Cook: 25 mins


Serves 6
A satisfying soup which is delicately spiced and works well as a rustic starter

Nutrition and extra info

  • Freezable
  • Vegetarian


  • kcal200
  • fat13g
  • saturates10g
  • carbs18g
  • sugars16g
  • fibre5g
  • protein3g
  • salt0.45g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp vegetable oil
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, chopped
  • knob of fresh root ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 red chilli, deseeded and chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tsp mild curry powder, plus extra
  • 1kg carrots, trimmed and sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 lemongrass stalks, bashed
  • 2 strips orange zest



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 400g can coconut milk
  • 700ml vegetable stock


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (33)

fraggleflea's picture

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!

fifi80's picture

Wonderful warming soup

whoopie's picture

This soup is divine

bluesnicket's picture

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.

ivanabanana's picture

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.

Frantic Flapjack's picture

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.

satutatu's picture

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?

lisaw68's picture

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.

cbjonnes's picture

Lovely tasting soup. Very warming.

emily84's picture

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

myramalcolm's picture

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

Sissinghurst's picture

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

claremcgowan's picture

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?


Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…