Lightly spiced carrot soup

Lightly spiced carrot soup

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(44 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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mledsom0151
1st Aug, 2011
5.05
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
8th Jan, 2011
4.05
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
6th Jan, 2011
4.05
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
5th Nov, 2010
4.05
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!
fifi80
2nd Oct, 2010
5.05
Wonderful warming soup
whoopie
12th Nov, 2009
5.05
This soup is divine
bluesnicket
2nd Nov, 2009
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
16th Oct, 2009
5.05
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.
Frantic Flapjack
15th Oct, 2009
5.05
This was lovely and with the spicy taste was really warming for a cold night. Also, a good carrot flavour and a deep autumn colour.
satutatu
12th Oct, 2009
5.05
This is an absolutely delicious soup. I make it time and time again - perfect now with autumn upon us. Good quality carrots are really important - I get mine from the local farmer and the taste is exquisite. Can I freeze the soup? Or would I have to freeze it without the coconut milk and then add that when reheating?

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