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Lightly spiced carrot soup

Lightly spiced carrot soup

Rating: 5 out of 5.48 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal200
fat13g
saturates10g
carbs18g
sugars16g
fibre5g
protein3g
low insalt0.45g
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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
USE UP A GLUT: CARROT & ROAST PEPPER PURéE

In a pan with the lid on, gently cook 300g sliced carrots in a little butter and 1 tbsp water for 30 mins until softened. Grill 1 halved red pepper until charred. Leave in a plastic bag for 10 mins, then peel off the skin and remove the seeds. Whizz the carrots and pepper with 1 tbsp red wine vinegar until smooth. Serve the purée with chicken or lamb chops.

Goes well with

Recipe from Good Food magazine, September 2009

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Overall rating

Rating: 5 out of 5.48 ratings

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