Coconut Carrot Soup

Coconut Carrot Soup

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This is an Asian-inspired soup which tastes just as good cold as it does hot. If cold, serve with lemon wedges and a little fresh parsley to garnish.


Serves: 4 

  • 25ml olive oil
  • 1 bunch spring onions, finely diced
  • 400g carrots, peeled and diced
  • curry powder, to taste
  • 3/4 cup vegetable stock
  • 50g unsweetened shredded coconut
  • 50ml coconut milk
  • 2 teaspoons cornflour
  • salt and pepper, to taste

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Heat the olive oil in a saucepan and saute the spring onions. Add the carrots and curry powder and saute a few minutes. Pour in the stock, cover and simmer 20 minutes.
  2. Toast the shredded coconut in a dry frypan and set aside.
  3. To the soup, add coconut milk mixed with cornflour and bring back to a simmer. Puree with an immersion blender, season with salt and pepper and stir in the toasted coconut. Serve.

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