This carrot soup recipe has coconut, coriander and ginger which inspires thoughts of Asia. It is satisfying, light and healthy. You can have it as thick or as thin as you like. This carrot soup recipe lends itself to a ‘look-after-me’ evening in, or as a starter for health happy guests. The soup is gluten- and dairy free, and suits vegetarians and vegans. Hope you feel inspired, and do let us know what you think.
Carrot Soup: Carrot Love
I love carrots! Carrots are my favourite vegetable in any form. Carrots taste best raw, roasted, or steamed, don’t you agree? I add them to any and all foods. The recipe below is a delicious way to have carrots also in soup form.
If you like carrots just as much as I do, you will enjoy the recipe too. The coconut, coriander and ginger gives the soup an asian touch. It is very easy to make. An initial steam, when you save the broth for the soup base. Then, a trip to the oven for a roasting with ginger, lemon and spices – after which you whizz the carrots into a thick paste. You use the reserved broth to make the carrot soup as thick or as thin as you like it.
There is an added bonus to this carrot loving bonanza. It is super healthy, and bounces with flavour. When I serve this carrot soup every child, and guest want more. You may even choose to do what I did? Make it just for ‘me, myself and I’. Enjoy it for your ‘look-after-me’ evening in front of your favourite TV show.
Carrot Soup: Warming, Light and Healthy
This recipe came about a rainy evening. All I could think of was soup. I craved a warming, comforting soup with healthy spiciness. Said and done!
My tip is to get your ingredients lined up. Then you create a broth which serves as the soup base. You add extra spiciness through an oven trip. Hence, why you first steam the carrots, and then roast them. The combination gives extra flavour and spicy warmth without the need to add any dairy, or gluten.
You can have the soup all on its own, or have as a starter. As a main dish you can try the recipe for Salmon with Asian Greens or Saffron Fish with Spring Vegetables.
Carrot Soup Recipe
This soup is totally gluten and diary free, as coconut flakes flavour the broth and no thickening flour etc is needed. The soup is perfect for vegan and vegetarian meals, as the carrot is king. Get inspired and enjoy!
Tip: If you need to change the recipe from metric you can use a cooking conversion site: convert-me.
- 6 Carrots
- 500 ml Water
- 2 Onion
- 100 gram Pepper/Capsicum, Red
- 1/2 Lemon
- 1 Ginger piece, approx 3 cm, chopped
- 50 g Coconut flakes
- 1 Tablespoon Honey
- 1 Tablespoon Sesame oil
- 2 Tablespoon Olive Oil
- 1 Garlic Clove, chopped
- 1 Chilli (Thai), chopped
- 1 teaspoon Red Curry paste(optional but nice)
- Salt to taste
- Coriander, a bunch
- Spinach Raw baby leaves to serve on
- Set the oven to 225 degrees Celsius
- Chop the carrots, onions and pepper.
- In a mixing bowl pour in 1 tablespoon of olive oil, 1/2 tablespoon of sesame oil, honey, garlic, chilli, ginger and red curry paste. Mix it throughly and set aside.
- Take out a steaming pot, and add the water together with 1/2 lemon, coconut flakes, salt, and a spoonful of your mixed paste (from above)
- When water is boiling add the steam insert with carrots, pepper and onion and steam for approx 10 minutes or until 'al dente'.
- Drain the carrots, peppers and onion but DO NOT throw away the steaming water (this will be your soup base!)
- Prepare an oven tray with a sheet of grease proof paper and add your steamed vegetables.
- Pour over the rest of the mixed paste and fork it through the vegetables so they all get covered, and add 1 tablespoon of oil.
- Roast the vegetables for 10 minutes until golden and soft. I normally check after five minutes and turn them.
- Take your roasted vegetables and place them into a cooking pot, and mix them through with your hand processor.
- Add the reserved steamed broth to your carrot paste, and mix until desired thickness.
- Prepare soup bowls with raw baby spinach and pour over your carrot soup.
- Drizzle some sesame oil over each soup and garnish with a few flakes of coconut, and coriander.
- You can serve this to 4 as a starter, or as a generous dinner soup for 2. OR - Just have as much as you want for yourself, and freeze the rest. Enjoy!
Carrot Soup: Get Inspired
Let me know what you think. You’re of course welcome to send us your recipes too – and we will gladly guest post them as part of The GOODista recipe collection. Should you feel inspired to read more about healthy lifestyle changes you can do every day and working (far) away – do join our mailing list.
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