Lightly spiced carrot soup

Lightly spiced carrot soup

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(45 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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28th Jan, 2013
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.
1st Nov, 2012
Added a bit of nutmeg and it was nice too. The same recipe goes well even with pumpkin instead of carrot.
5th Aug, 2012
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!
18th Jul, 2012
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.
21st Feb, 2012
Really delicious, I altered the recipe slightly; used 500g parsnips and 500g carrots.
24th Jan, 2012
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.
5th Jan, 2012
I dont hav any lemon grass what would be good instead????
Lucie Digweed
6th May, 2014
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.
29th Nov, 2011
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.
22nd Oct, 2011
Really delicious.


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