Carrot, Coriander & Coconut Soup

    I love carrot and coriander soup, well who doesn’t? However, with the addition of a few simple ingredients you can transform it into something extra special – with fresh warming Thai flavours
    and sweetness of coconut. If you don’t like it too spicy just leave out the chillies. It freezes well, so why not make a big batch and save some for a rainy day.

    Ingredients

    • 500 g Carrots
    • 1 Medium/Large onion
    • 700 ml Chicken or Vegetable Stock (I use 3 stock cubes)
    • 2 x Chillies (seeds removed and chopped)
    • 1 tbsp Chopped Fresh Ginger
    • 2 tsp Green Curry Paste
    • 2 Cloves Garlic (peeled and chopped)
    • 1 tin (400g) Coconut Milk
    • 1/2 Bunch Coriander (chopped)
    • 1 Knob Butter (or coconut oil)
    • Salt (to taste)

    Instructions

    1. Chop and sauté the carrots, onion, garlic, ginger and chilli for about 10 minutes in the butter until the onions have softened.
    2. Add the stock and simmer until carrots are soft.
    3. Add the coconut milk, coriander and Thai paste.
    4. Liquidize with a hand blender to how you like it.
    5. Add salt to taste.
    6. Simmer for another 10 minutes.
    7. Enjoy with some crusty bread.
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