Description
A comforting and lightly spiced carrot soup enriched with coconut milk, fresh ginger, and mild curry powder. This vibrant, creamy soup features aromatic lemongrass and a hint of orange zest, perfect for a warming starter or light meal.
Ingredients
Scale
Main Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, chopped
- Knob of fresh root ginger, grated (about 1 tbsp)
- 1 red chilli, deseeded and chopped
- 1 tsp mild curry powder, plus extra for garnish
- 1kg carrots, trimmed and sliced
- 2 lemongrass stalks, bashed
- 2 strips orange zest
- 400g can coconut milk (shake before opening)
- 700ml vegetable stock
Instructions
- Prepare the aromatics: Heat the vegetable oil in a large pan with a lid over medium heat. Add the finely chopped onion, chopped garlic, grated ginger, and chopped deseeded red chilli. Cook gently for 3-5 minutes until the mixture is soft and fragrant.
- Add the spices and vegetables: Stir in 1 teaspoon of mild curry powder followed by the sliced carrots, bashed lemongrass stalks, and orange zest strips. Cover the pan with the lid and cook on low heat for 10 minutes, allowing the flavors to meld.
- Add liquids and simmer: Shake the can of coconut milk well, then pour most of it into the pan. Add the 700ml vegetable stock and bring the soup to a boil. Lower the heat and simmer gently for 15 minutes until the carrots are very soft.
- Blend the soup: Remove the lemongrass stalks and orange zest strips. Using a stick blender or food processor, purée the soup until smooth and creamy.
- Serve: Ladle the soup into bowls. Garnish with a swirl of the reserved coconut milk and a light sprinkling of extra mild curry powder if desired. Serve hot and enjoy!
Notes
- For a richer flavor, use homemade vegetable stock if possible.
- You can adjust the amount of chilli to control the spice level to your taste.
- If the soup is too thick, add more vegetable stock or water to reach your preferred consistency.
- This soup pairs beautifully with crusty bread or a fresh green salad for a complete meal.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
Keywords: carrot soup, light soup, coconut milk soup, mild curry soup, vegetarian soup, easy soup recipe, healthy soup, ginger soup
