Lightly spiced carrot soup

Lightly spiced carrot soup

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(47 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
    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


  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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Katy Magowan's picture
Katy Magowan
8th Jul, 2019
Absolutely delicious & so silky. I added a little extra curry powder and some chili flakes for an extra kick. Will definitely be making again.
20th Sep, 2018
Delicious! The only changes I made were to use light coconut milk, 2 ham stock cubes instead of vegetable stock and I also added the juice of half a lime at the end. Will definitely make this one again :D
8th Feb, 2017
Made this a while back as a starter for a dinner party of 12. Easy & quick to make, scales up really well and it went down an absolute treat. Coconut milk, chilli and lemongrass give it a Thai like flavour.
26th Mar, 2016
Made this when I was sick, so went easy on the spices. Really nice and comforting.
6th Jun, 2015
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.
14th Dec, 2014
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.
22nd Oct, 2014
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.
marmiteetponpon's picture
6th May, 2014
try this super adddictive, aphrodisiac and delicious carrot ginger soupe recipe at marmite et ponpon
Lucie Digweed
14th Mar, 2014
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.
16th Mar, 2013
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!


2nd Sep, 2014
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! Thankyou!
goodfoodteam's picture
16th Sep, 2014
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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