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Recipe: Curried Carrot and Coconut Soup

Using your favourite curry in this recipe, whether it’s good old-fashioned keen’s powder or an exotic paste.

Using as little or as much as you like- or dare. The addition of the photo gives creamy consistency to the soup, polished off by silky sweet coconut cream. To turn it into more of a meal, panfry chopped peeled green prawn in a little olive oil and pile atop the soup.




What you need

1 tablespoon butter

1 tablespoon olive oil Curry powder or paste to taste

1 onion, finely chopped

1 knob fresh ginger, grated

1 kg carrot, peeled and chopped

1 potato, peeled and chopped

750ml chicken stock

1 cup coconut milk

1 lime

Coriander leaves, to serve


What to do

1 Fry the onion gently over a medium heat in the butter and olive oil. When translucent, add the ginger and cool briefly. Add the curry powder for minute until fragrant.

2 Add the chicken stock and the roughly chopped carrots and potatoes. Bring to the boil, then simmer until the vegetables are completely soft.

3 Use a stick blender to whizz the soup smooth and silky or blend in batches. Add the coconut milk and re-heat, stirring often.

4 Season with salt and pepper.

5 Just before serving, swirl a squeeze of lime juice through then garnish with coriander leaves.