• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Preggie Veggie

Simple, healthy vegetarian & vegan recipes for pregnancy & beyond

  • About
  • Recipes
  • Blog
  • Contact

Spiced Carrot & Coconut Soup (v)

February 13, 2017 by PreggieVeggie Leave a Comment

Spiced Carrot & Coconut Soup flavoured with tumeric, cumin and coriander then swirled with coconut milk. #veggie #vegan #healthy #preggieveggie

  • Exotic
  • Spiced but not too spicy
  • Nutritious & healthy
  • Vegan
  • Warming and comforting
  • Perfect with your favourite bread

Carrots Galore

Last week I was drowning in leeks, this week it’s carrots. I know a lot of people will disagree but I don’t really like carrots….there I said it :/

I don’t mind them covered in maple syrup and sticky roasted or pickled in vinegar and served raw, but that’s about it.

But soup, well that’s the best friend of all those sad, unwanted veg and a great comfort on a rainy day.

This carrot & coconut soup is super simple to make.

It also incorporates some fresh turmeric, which we’ve been seeing a lot about lately, as it’s thought to have a number of health benefits including powerful anti-inflammatory and antioxidant effects. It’s easily substituted for ground turmeric as well.

One Pot Cooking

To make this carrot soup, chop 4 small onions and add them to a pan with a little rapeseed oil. Next add about 8 chopped or grated carrots (I used a slicer attachment on a food processor to make this quick and easy).

Add these to the pan and cook for a few minutes.

Next add half a chopped red chilli, a thumb size amount of turmeric or half a tablespoon of ground, a tablespoon each of ground cumin and coriander and a teaspoon of cinnamon (or a stick but remember to remove it later!). You could also use fresh spices and grind them yourself.

Chop your fresh coriander and add about 3/4 of it to the pot.

Let this cook until it’s starting to brown and then add boiling water to about an inch above the top of the veg, so they’re all nicely covered.

Stir, then put the lid on and cook until the carrots are soft – around 15 – 20 minutes.

Blitz with a blender then stir in a can of coconut milk.

Taste, season and garnish with red chilli and fresh coriander leaves.

Simple 9 ingredient spiced carrot & coconut soup. Full of veggies and packed with flavour. No more boring carrot soup! #soup #veggie #vegan #preggieveggie

Let me know if you make this spiced carrot & coconut soup. The recipe does make quite a few portions for freezing but just reduce the quantities if you’re low on freezer space.

Goes well with some wholemeal bread and lime pickle or sprinkle a few mini poppadum on top.

#preggieveggie #souper

Spiced Carrot & Coconut Soup
 
Save Print
A warmly spiced carrot soup with tumeric, cumin & coriander, finished with coconut milk and red chilli.
Author: Preggie Veggie
Recipe type: lunch, savoury, main, vegetarian, vegan
Cuisine: Indian
Serves: 6
Ingredients
  • 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
Instructions
  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
Notes
* 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: ⅙ Calories: 170 Fat: 13 Saturated fat: 9.1 Carbohydrates: 18.7 Sugar: 15 Sodium: 0.4 Fiber: 4.9 Protein: 2.9
3.5.3226

 

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Google+ (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Main, Recipes, Savoury, Winter Tagged With: carrot, Lunch, soup, spice, tumeric, vegan, veggie

« Bangin’ Baked Thai Tofu Bombs (v)
Rhubarb Ripple Ice Cream & Almond Shortbread »

Reader Interactions

Yum

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

Let’s Connect

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

About Preggie Veggie

About

My name’s Victoria and I love to create simple, delicious and comforting plant-based recipes to support today's vegetarians and vegans during pregnancy and beyond. Healthy Veg ...

Read More »

Enter your email address:

Delivered by FeedBurner

Subscribe in a reader

Follow on Wordpress

Latest Posts

Rainbow Beet Salad (v)

beetroot, lentil and hazelnut salad with basil

Rainbow Beet Salad Beetroot is a new-ish discovery for me and I may have gone a little bit overboard lately – think beet burgers, beetroot lasagna (with leftover beetroot and apple soup as the sauce!), and multiple beetroot salads. I’m still not sick of it though, plus it’s got a ton of health benefits, so…

Read More »

Sweetcorn Courgette Pancakes w/ Homemade Salsa

corn & courgette pancakes - easy vegetarian recipe wide 2

These Sweetcorn Courgette Pancakes are the perfect start or finish to any day. Finally Corn Season My sister has been talking about corn for a while now. She’s just started growing her own veg and the sweetcorn and beetroot seem to have been some of the biggest successes. She’s been itching to pick the giant…

Read More »

Lisa’s Veg Patch Beetroot Lentil Salad (v)

Veg patch beetroot and lentil salad

Lisa’s Veg Patch Beet & Lentil Salad My sister has recently moved house and her garden is like a cross between the secret garden and Narnia. Tucked away at the back behind the fully heated summerhouse (I know right!) is her new vegetable patch. She’s had a lot of success in her first foray into…

Read More »

Footer

My Finding Vegan Gallery

my finding vegan gallery

my foodgawker gallery

Categories

Tags

Baking Beans Beetroot Breakfast broccoli butternut squash cake cheese Cheesecake dessert food garlic health healthy ice cream Italian kale leek Lentils Lunch Mexican middle eastern nutrition Pancakes pasta peanut butter pine nuts pregnancy pudding salad satay sauce scamorza side soup spicy spinach summer sweet taco tacos Thai vegan Vegetarian veggie

Copyright © 2019 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.