Lightly spiced carrot soup

Lightly spiced carrot soup

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(42 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 6

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition:

  • kcal200
  • fat13g
  • saturates10g
  • carbs18g
  • sugars16g
  • fibre5g
  • protein3g
  • salt0.45g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

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

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

    Ginger

    jin-jer

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

  • 1 red chilli, deseeded and chopped
    Chillies

    Chilli

    chill-ee

    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
    Carrot

    Carrot

    ka-rot

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

  • 2 lemongrass stalks, bashed
  • 2 strips orange zest
    Orange

    Orange

    or-ange

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

  • 400g can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 700ml vegetable stock

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.

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Comments, questions and tips

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cbjonnes
31st Aug, 2009
4.05
Lovely tasting soup. Very warming.
emily84
17th Aug, 2009
Apologies everyone, the stock goes in with the coconut milk as you thought. I've amended the recipe. Thanks, Emily
myramalcolm
15th Aug, 2009
4.05
Yes I added the stock with the milk too........didn't have any orange zest. Absolutely delicious.......will do again soon.
Sissinghurst
12th Aug, 2009
Add the stock along with the coconut milk, Clare. Delicious soup if you're fond of Thai flavours.
claremcgowan
11th Aug, 2009
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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