Thai Carrot & Coconut Soup


This Thai Carrot & Coconut Soup is a welcome break from all the meat, cheese and potatoes consumed over the last few days. Coriander, lime and chilli will add a little spring to your step while kickstarting your route back to normal eating!

Soups are a great way to get in some key nutrients, this one will give your immune system a much needed boost and is full of anti-oxidants.

Thai Carrot & Coconut Soup
Serves 4

1 tbsp oil of choice
1 onion, roughly chopped
1 inch ginger, chopped
3 garlic cloves, chopped
3 tsp ground coriander
1 tsp chilli flakes (optional)
1 tsp cumin
1 tsp turmeric
1kg carrots, chopped
750ml stock
Small handful coriander
4 tbsp coconut milk
Toppings (optional)
Drizzle olive oil
Drizzle coconut milk
Sprinkle of coriander
Spring onion, finely sliced
Red chilli, finely sliced

  1. Heat the oil in a large saucepan, add the onions and sauté for 5 minutes
  2. Add the ginger and garlic and cook for a further 3 minutes
  3. Add the coriander, cumin, turmeric and chilli flakes (if using) and heat for 1 minute
  4. Add the carrots and mix well to coat them in the spices then pour in the stock until the carrots are just covered. Cook for twenty minutes or until the carrots are tender
  5. Take the saucepan off the heat, add the coconut milk and half of the coriander (reserving the rest to sprinkle on top) and stir to combine
  6. Transfer to a blender, reserving some of the liquid in the saucepan. Blitz until smooth then turn it on for a further two minutes for a really smooth consistency. Check the thickness and add more liquid if necessary
  7. Serve into bowls and drizzle/sprinkle with the toppings if using


Hannah x

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