Carrot and Coconut Soup

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I am always looking for new ways to be healthier, and I believe simplicity is best; being healthy needs to be easy too. Recently I’ve been making myself soup for lunch, as it’s really easy to prepare, it fills me up, and stops me snacking throughout the afternoon. I often use a Sage Risotto Plus to make my soups. If you follow me on Instagram you will have seen me talking about my Sage appliances as I LOVE them, and I have nearly all of them now! The Risotto Plus is brilliant; it makes a great risotto, it steams, but one of my favourite uses for it is the slow cooker setting. The genius thing about this setting is that it sears too, so I can brown my onion and garlic first, then throw in whatever vegetables I have, some water, a stock cube and when I come back at lunch time my soup is prepared and all ready to eat.

I get a bit bored eating the same soups over and over again, so I asked my friend Alex from It’s Not Complicated Recipes for a new soup recipe. I love Alex’s recipes, like they say they are uncomplicated, easy to follow, full of flavour and always work! Alex came up with this delicious Carrot and Coconut combo, I had never thought of using this combination before, and I have to say it tastes WONDERFUL! I always have spare carrots kicking around so this is a great way to use them up, and they also provide the soup with an enticing colour too!

Carrot and coconut soup

Carrot and Coconut Soup

Course Soup
Cuisine international
Keyword carrot,, healthy, soup, vegan, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 212 kcal
Author Alex from It’s Not Complicated Recipes

Ingredients

  • 500 g carrots peeled and chopped
  • 3 tbsp olive oil 2 for roasting, 1 for frying
  • 1 onion chopped
  • 1 clove garlic
  • 1/4 tsp coriander
  • 1/2 tsp cumin
  • 2 1/2 cups vegetable stock
  • 1 cup coconut milk
  • sea salt and black pepper to taste
  • chopped spring onions and chives to garnish

Instructions

  1. Preheat your oven to 200 Degrees C (390 F).

    Chop carrots into small pieces (approximately 1 inch/2.5 cm).

    Place in a roasting dish with 2 teaspoons of oil and 1/2 teaspoon of salt.

    Roast the carrots for approximately 35 minutes, or until they are tender.

    Remove from the oven and set aside.

    Add 1 teaspoon of oil to a saucepan.

    Chop your onion into half moons. Add the onions and your garlic clove to the oil, and cook until the onion is translucent. 

    Add your carrots to the onion mixture, along with your spices and vegetable stock.

    Bring to a simmer

    Blend your mixture to a smooth consistency. 

    Add the coconut milk and check your seasoning.

    Rewarm 

    Serve with a garnish of spring onion/scallions or chives.

Recipe Notes

* The recipe serves 4 people as a starter or 2 generous main portions. If served with a toasted sandwich etc. it would easily serve 4 people for dinner.

* This soup freezes well – you can easily make a larger portion and freeze the extras.

* This soup is designed to be thick – if you prefer a thinner consistency, add more vegetable stock or some water.

* Always check the freshness of your dried spices – if they have been in your pantry for a while, they may have lost their intensity. As such, you may need to add a little extra.

Carrot and Coconut Soup

Thank you Alex for sharing another one of your fabulous recipes!

Her Vegan Cashew Cream recipe is still one of my most popular pins on Pinterest. Make sure you pop over to Alex’s site to see more of her delicious and easy recipe ideas – It’s Not Complicated Recipes.

Here are a few more of Alex’s soup recipes if you would like to try them;

Potato Soup

Spiced Pumpkin and Sweet Potato Soup

Broccoli and Potato Soup

Roasted Capsicum Soup with Basil Oil

Let me know if you try this!

Natalie x

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