Carrot and coconut soup recipe

June 18, 2016 8:23 pm Published by Leave your thoughts

Earlier this year, we started stocking carrot and coconut soup from Free and Easy. It’s delicious, and perfect for a quick lunch. But perhaps you fancy making your own from scratch? We’ve tracked down a few recipes and have come up with this option.

Carrot and coconut soup is lightly warming for the colder months, but refreshing in the warmer months! We’d serve this with some mild cheese, bread and salad. Perhaps a coconutty pudding for afterwards too?

If you’re inspired by this recipe, click here to see more coconut products.


Vegetable oil

1 onion, chopped

1 stick celery, chopped

1 clove of garlic, chopped

½ inch piece of root ginger, peeled and grated

400g carrots, finely chopped

1 tsp turmeric

400ml vegetable stock

Tin coconut milk

Fresh parsley and/or coriander for garnish


Cover the bottom of a pan in vegetable oil and heat to a medium temperature. Stir-fry the onion, celery, garlic and ginger in the oil until softened, then mix in the carrots and saute for a further five minutes. Add the turmeric and cook for a further minute. Pour in the vegetable stock and half of the tin of coconut milk. Simmer gently for 20 minutes, or until the carrots are soft. Take care not to heat too quickly, or the milk can separate. If you need more liquid, add more milk.

When you’ve finished cooking, liquidise. Add seasoning, and further coconut milk as required. Serve garnished with fresh parsley or coriander.




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This post was written by Yzanne

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