Description
This lightly spiced carrot soup is a comforting, smooth blend of fresh carrots, aromatic spices, and creamy coconut milk, perfect for a warming meal. Infused with ginger, lemongrass, and a hint of chili, this soup offers a delicate balance of subtle heat and fragrant flavors, making it an ideal starter or light dinner.
Ingredients
Scale
Main Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, chopped
- knob of fresh root ginger, grated
- 1 red chilli, deseeded and chopped
- 1 tsp mild curry powder, plus extra for garnish
- 1kg carrots, trimmed and sliced
- 2 lemongrass stalks, bashed
- 2 strips orange zest
- 400g can coconut milk
- 700ml vegetable stock
Tip Ingredients (Carrot & Roast Pepper Purée)
- 300g sliced carrots
- 1 tbsp butter
- 1 tbsp water
- 1 red pepper, halved
- 1 tbsp red wine vinegar
Instructions
- Prepare the base: Heat the vegetable oil in a large pan with a lid over medium heat. Add the finely chopped onion, chopped garlic, grated ginger, and deseeded chopped red chili. Cook gently for 3-5 minutes until the vegetables soften and become fragrant.
- Add spices and main vegetables: Stir in 1 teaspoon of mild curry powder to the softened aromatics. Then add the sliced carrots, bashed lemongrass stalks, and orange zest strips. Cover the pan with the lid and cook over low heat for 10 minutes to allow the flavors to meld and the carrots to start softening.
- Add liquids and simmer: Shake the can of coconut milk well and pour most of it into the pan, reserving a small amount for garnish. Pour in the vegetable stock as well. Bring the mixture to a boil, then reduce the heat and simmer gently for 15 minutes, or until the carrots are very soft and tender.
- Blend the soup: Remove the lemongrass stalks and orange zest from the pan. Using a stick blender or food processor, carefully blend the soup until smooth and creamy. Check seasoning to taste and adjust if needed.
- Serve: Ladle the soup into bowls and garnish with a swirl of the reserved coconut milk and a sprinkle of extra mild curry powder for additional flavor and visual appeal.
- Tip – Carrot & Roast Pepper Purée: In a separate pan with a lid, gently cook 300g sliced carrots with 1 tbsp butter and 1 tbsp water for 30 minutes until softened. Grill 1 halved red pepper until charred, then cool in a plastic bag for 10 minutes to loosen the skin. Peel, deseed, and blend the carrots and pepper with 1 tbsp red wine vinegar until smooth. Serve this purée alongside chicken or lamb chops as a tasty accompaniment.
Notes
- For a milder flavor, reduce or omit the red chili.
- Use a vegetable stock that complements the spices for best flavor.
- The tip purée recipe is a great way to use leftover carrots and is excellent served with grilled meats.
- Adjust the curry powder quantity based on your preferred spice level.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion (Asian-inspired)
Keywords: carrot soup, coconut milk soup, mild curry soup, ginger soup, vegetarian soup, healthy carrot recipe
