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

Carrot soup starts with a happy carrot.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

Carrot Soup with Coconut, Coriander and Ginger
Serves 4
A delicious, light soup that hints of Asia with roasted carrots as its hero. You can have it as thick or thin as you like. So yummy that you'll want to make it again and again.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
315 calories
46 g
0 g
15 g
7 g
5 g
435 g
230 g
17 g
0 g
10 g
Nutrition Facts
Serving Size
435g
Servings
4
Amount Per Serving
Calories 315
Calories from Fat 132
% Daily Value *
Total Fat 15g
23%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 230mg
10%
Total Carbohydrates 46g
15%
Dietary Fiber 14g
54%
Sugars 17g
Protein 7g
Vitamin A
472%
Vitamin C
93%
Calcium
25%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For The Soup
  1. 6 Carrots
  2. 500 ml Water
  3. 2 Onion
  4. 100 gram Pepper/Capsicum, Red
  5. 1/2 Lemon
  6. 1 Ginger piece, approx 3 cm, chopped
  7. 50 g Coconut flakes
  8. 1 Tablespoon Honey
  9. 1 Tablespoon Sesame oil
  10. 2 Tablespoon Olive Oil
  11. 1 Garlic Clove, chopped
  12. 1 Chilli (Thai), chopped
  13. 1 teaspoon Red Curry paste(optional but nice)
  14. Salt to taste
  15. Coriander, a bunch
  16. Spinach Raw baby leaves to serve on
For The Soup
  1. Set the oven to 225 degrees Celsius
  2. Chop the carrots, onions and pepper.
  3. 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.
  4. 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)
  5. When water is boiling add the steam insert with carrots, pepper and onion and steam for approx 10 minutes or until 'al dente'.
  6. Drain the carrots, peppers and onion but DO NOT throw away the steaming water (this will be your soup base!)
  7. Prepare an oven tray with a sheet of grease proof paper and add your steamed vegetables.
  8. 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.
  9. Roast the vegetables for 10 minutes until golden and soft. I normally check after five minutes and turn them.
  10. Take your roasted vegetables and place them into a cooking pot, and mix them through with your hand processor.
  11. Add the reserved steamed broth to your carrot paste, and mix until desired thickness.
  12. Prepare soup bowls with raw baby spinach and pour over your carrot soup.
  13. Drizzle some sesame oil over each soup and garnish with a few flakes of coconut, and coriander.
Notes
  1. 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!
beta
calories
315
fat
15g
protein
7g
carbs
46g
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Carrot Soup: Get Inspired

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