Spiced Carrot & Coconut Soup
A warmly spiced carrot soup with tumeric, cumin & coriander, finished with coconut milk and red chilli.
Recipe type: lunch, savoury, main, vegetarian, vegan
Cuisine: Indian
Serves: 6
  • Carrot & Coconut Soup
    • Tbsp rapeseed oil
    • 4 small onions
    • 8 carrots
    • Half a red chilli, chopped
    • Thumb size amount fresh tumeric or half tbsp ground
    • Tbsp ground cumin
    • Tbsp ground coriander
    • Tsp cinammon or a cinnamon stick
    • Large bunch fresh coriander (100g)
    • 1 can coconut milk
  1. Chop the onions and add them to a pan with the oil
  2. Chop or grate the carrots and add them to the pan
  3. Add the chilli, turmeric, cumin, ground coriander and cinnamon
  4. Add about ¾ of the fresh coriander
  5. Cook until the onions are starting to brown
  6. Add boiling water to a level about an inch above the top of the veg
  7. Stir, then put the lid on and cook until the carrots are soft – around 15 – 20 minutes
  8. Blitz with a blender then stir in a can of coconut milk
  9. Taste, season and garnish with fresh coriander
* Carrots are rich in beta carotene, vitamin A & C, calcium and fibre.

* Turmeric is said to have anti-inflammatory and antioxidant effects.
Nutrition Information
Serving size:  Calories: 170 Fat: 13 Saturated fat: 9.1 Carbohydrates: 18.7 Sugar: 15 Sodium: 0.4 Fiber: 4.9 Protein: 2.9
Recipe by Preggie Veggie at http://preggieveggie.com/spiced-carrot-coconut-soup/