Coconut Carrot Soup

    30 minutes

    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.

    2 people made this

    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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