Spicy Coconut Carrot Soup

Spicy Coconut Carrot Soup

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"This spicy coconut carrot soup delivers a dose of immune-boosting ingredients and is the ideal comforting meal on cold winter days."
Easy 👌
35 min
0 min
0 min


300 g
carrots (chopped)
1 tbsp
coconut oil
2 cloves
10 g
fresh ginger (grated or cut)
1 tbsp
curry powder
½ tsp
turmeric powder
500 ml
vegetable stock
1 dash
fresh lime juice
1 pinch
salt and pepper
  • Step 1/5

    Peel and dice the carrots, onions and garlic. Peel the ginger and grate or cut in small pieces. Heat vegetable stock.

  • Step 2/5

    Heat the coconut oil in a pot on medium-high heat. Put in the onions and sauté for about one minute, stirring occasionally. Add carrots and sauté for another minute. Add the garlic, ginger and spices and stir for a couple seconds.

  • Step 3/5

    Add hot vegetable stock as well as coconut milk and bring to boil. Reduce heat to medium-low, cover pot and let simmer lightly for about 15 to 20 minutes, until the carrot pieces are tender.

  • Step 4/5

    Either blend the soup directly in the pot with an immersion blender or transfer into a blender and blend until smooth. Season with salt and pepper, if needed.

  • Step 5/5

    Serve with toppings of your choice like coconut milk, coconut flakes, cilantro or parsley, a splash of lime juice and chilli flakes. If not eaten right away, store in the fridge (3-4 days) or freeze (1 month) for an easy meal-prep.

  • Enjoy your meal!

    Spicy Coconut Carrot Soup



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