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spiced carrot soup with coconut cream


This soup is unexpectedly smooth and fragrant.  The combination of ginger and chilli gives it a bit of a kick whilst the creaminess of the coconut makes it lusciously thick and hearty.  











Ingredients (serves 4):

  • 500g/4 large carrots, chopped
  • 400g/3 large sweet potatoes, chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 small red chilli, deseeded and chopped
  • 4 kaffir leaves, whole
  • 5ml/1 tsp grated fresh ginger
  • 1 ltr/4 cups good quality stock
  • 30ml/2 Tbsp brown sugar
  • 30ml/2 Tbsp fish sauce
  • juice of 1 lime
  • 200ml coconut cream
  • salt and pepper, to taste



1. Heat the oil in a large pan over medium heat.  Add the onion and cook for 2 minutes until soft.  Add the garlic, chilli, ginger, carrots, sweet potatoes, kaffir leaves and stock.  Bring to the boil, then reduce the heat to a low heat and simmer for 20 minutes.

2. When the vegetables are soft, take out the kaffir leaves and set aside to cool.  When cooled down, use a blender to puree the soup.  

3. Return to a low heat and add the sugar, fish sauce, lime juice and the coconut cream.  Warm through.

4. Serve hot with a sprinkling of coriander or shredded coconut.


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