Lightly spiced carrot soup

Lightly spiced carrot soup

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(25 ratings)

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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

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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

Comments, questions and tips

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Comments

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

alison100's picture
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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
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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
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Really delicious, I altered the recipe slightly; used 500g parsnips and 500g carrots.

perry-smith's picture
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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 and earthiness 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
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Really delicious.

mledsom0151's picture
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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
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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
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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.

fraggleflea's picture
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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!

fiona1980's picture
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Wonderful warming soup

whoopie's picture
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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
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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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