Lightly spiced carrot soup

Lightly spiced carrot soup

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(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
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  • 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.

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Comments (33)

ordonnel's picture

Made this when I was sick, so went easy on the spices. Really nice and comforting.

homechefamsterdam's picture

This is a perfect any-time soup which I stored in the freezer afterwards. I will add more stock to it in order to have it be a little more thin in future.

LauraLou2014's picture

When I came across this recipe I thought i'd give it a go and I'm glad I did. The depth of flavor is comforting and slightly spicy, perfect for a winters day with a chunk of brown bread. I followed the recipe to the letter (as I don't know much about cooking) but as it doesn't say how much chilli to use in weight I guessed and used a small one. It was perfect. As this was a big soup I froze some portions but it wasn't quite as good re heated for some reason. It's not the cheapest soup to cook but it impressed my dinner guests and I would definitely do it again.

naiomi84's picture

Really tasty, like a guilt free korma sauce. And it would actually serve 6 I reckon, soup recipes are often quite stingy. I've split this between 4.

Lucie Digweed's picture

Lovely tasting soup I made it for my Nan when she was ill and unable to cook. It has a real depth of flavour and warms the back of your palate. I made it with less chilli so you can appreciate the subtle flavours of the lemon grass and other spices that could be otherwise lost or confused.

mafaldita's picture

A fantastic, easy to make and tasty recipe. I added just a third of a tin of coconut milk to keep the fat content down. Also I love strong flavours so used hot curry powder. Perfect!

ellsbells04's picture

This is a really delicious recipe, so pleased to have found it and will definitely be making again! It was really spicy which is how I like it, but if you don't I'd recommend going a bit easier on the ginger and chilli.

kutyrina's picture

Added a bit of nutmeg and it was nice too. The same recipe goes well even with pumpkin instead of carrot.

alison100's picture

Fantastic! Made loads so will do for a few work lunches too.
Added juice of half a lime and about 2 tspns brown sugar when blending. Really delicious, creamy too.
A new fave!

nicolamacpherson's picture

Warming, tasty, full of flavour and is great if you have a cold or flu. I reccommend to anyone.
I added leeks and half fat coconut milk, as a preferance. I dont think the leek made much difference in the grand scheme of things, and the half fat coconut milk worked fine.

stephanieek's picture

Really delicious, I altered the recipe slightly; used 500g parsnips and 500g carrots.

perry-smith's picture

Hmmm.... Be careful as the chilli will kill most of the more subtle flavours from the lemon grass, orange, etc... If you like some spice in your food, there are many more interesting soups to try. If you just like carrot soup, there are better recipes.

ellen428's picture

I dont hav any lemon grass what would be good instead????

Lucie Digweed's picture

There are a number of different alternatives such as lemon zest, lemon balm and even lemon leaf. For this soup i would recommend lemon leaf if you have it because it is the closest to the real thing and has the same citrus tang, earthiness and beautiful aromatic note that works so well with this soup. If you don't have any of these the soup works fine without it.

2mumzie's picture

Have made this lots of times for lunch and for friends who love it,don't put the lemon grass in and if I dnt have the masala I just add a 1/2 tsp coriander powder and 1/2 tsp cumin powder and coconut milk to taste not the full can.

kezabella's picture

Really delicious.

mledsom0151's picture

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!

ashtons's picture

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!

ladynellington's picture

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.


Questions (2)

amynoordink's picture

hi there! i'm actually writing a menu for school and i have some question about this recipe.
- what kind of onion did you use?
- what kind of garlic did you use?
- what kind of carrot did you use?
and are these products available in november?

I would help me out so much if you answered this!

goodfoodteam's picture

Hi there, thanks for your question, we used a standard brown onion, standard carrots and garlic that you find in the grocer section of supermarkets, hope this helps.

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