Creamy carrot and coconut soup

Serves - 4
easy cooking ability
This creamy plant-based soup makes for the perfect lunch, or starter!


1 tbsp olive oil

1x medium yellow onion, finely chopped

1x garlic clove minced

2 tbsp freshly grated ginger

1 tsp mild curry powder

1 kg of carrots (peeled and sliced)

2x stalks of lemongrass

1x lemon zested

1x can of coconut milk

650ml of vegetable stock

Sunflower seeds and greens to garnish

Salt and pepper to taste



On a medium-high heat, add the olive oil to a large pan. Once sizzling, add the garlic, onion and ginger, cooking until softened. 

Next, stir in the curry powder, cooking for 1 minute. Add the carrots, lemongrass and lemon zest to the pan along with vegetable stock and 2/3 of the coconut milk.

Bring all the ingredients to boil, and then cover and simmer for around 25 minutes.

Once the carrots are soft, remove the lemongrass and sit aside the mixture to cool.

Using a hand blender, blitz to your desired consistency. 

Season with salt and pepper to taste, ladling into bowls and garnishing with a swirl of coconut milk, sunflower seeds and greens.


 TIP*  Add some chili flakes for a kick!




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