Carrot and coconut soup

Carrot and coconut soup is a satisfying bowl of goodness. You will need just a few ingredients to make this super tasty soup.

You will need

  • Large pot
  • Hand blender
  • Frying pan


Serves 6
  • 800 g (1 lb 12 oz) carrots, peeled and cut into small chunks
  • 1 large onion, peeled and roughly chopped
  • 750 ml (1 1/4 pint) of coconut milk
  • 350 ml (12 fl oz) of water
  • 3 garlic clove, minced
  • 2 tbsp of butter
  • 2 tbsp of rapeseed oil
  • Freshly ground black pepper
  • Salt


  • Few twigs of mustard cress
  • 4 tbsp of pine nuts

Preparation Method

60 minutes
  1. Melt the butter in a large pot with thick bottom. Add rapeseed oil and saute chopped onion with minced garlic over medium-high heat until they softened.
  2. Add carrots with coconut milk and bring to a boil. Reduce heat and simmer uncovered until carrots softened.
  3. Using a hand blender blitz the soup until smooth and creamy. Finish seasoning with salt and freshly ground black pepper.
  4. Set frying pan over a medium-low heat. Put the pine nuts in dry pan and cook frequently stirring, until golden in spots, about 3 minutes.
  5. Warm carrot and coconut soup ladle into the soup bowls and garnish with mustard cress and pine nuts.

Continue Exploring