Lightly spiced carrot soup

Lightly spiced carrot soup

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

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition

kcalories
200
protein
3g
carbs
18g
fat
13g
saturates
10g
fibre
5g
sugar
16g
salt
0.45g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, September 2009

Ads by Google

Comments, questions and tips

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

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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?

Pages

Questions

Tips