Lightly Spiced Carrot Soup
Warm up your kitchen and your taste buds with this aromatic and creamy carrot and coconut soup. Packed with fragrant ginger, zesty lemongrass, and a hint of heat from chilli, this soup is a comforting and satisfying dish that is perfect for any day of the week. With each spoonful, you'll experience a harmonious blend of flavors that will leave you craving more. Serve this vibrant soup with a dollop of coconut milk on top and a sprinkle of curry powder for a finishing touch.
— Constant Cookbook
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
- 1kg carrots , trimmed and sliced
- 2 lemongrass stalks, bashed
- 2 strips orange zest
- 400g can coconut milk
- 700ml vegetable stock
Instructions
- 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.
- 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.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 200 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 18 grams carbohydrates
- Sugar Content: 16 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.45 milligram of sodium
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