Curried Carrot and Coconut Soup

Nothing helps fight the winter blues better than a good bowl of soup. This curried coconut carrot soup has a great balance of flavours, along with a rich texture. Perfect for chilly days or when you're feeling under the weather.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
  • 2 tbsp (20 g) red curry paste 2 tbsp (20 g) red curry paste
  • 1 tbsp (15 g) vegetable oil 1 tbsp (15 g) vegetable oil
  • 1 medium onion, finely chopped 1 medium onion, finely chopped
  • 1 garlic clove, chopped 1 garlic clove, chopped
  • 2 cm ginger root, grated 2 cm ginger root, grated
  • 1 kg carrots, trimmed and sliced 1 kg carrots, trimmed and sliced
  • 2 lemon grass stalks, smashed 2 lemon grass stalks, smashed
  • zest and juice of 1 lime zest and juice of 1 lime
  • 2 cups (400 g) coconut milk 2 cups (400 g) coconut milk
  • 4 cups (1 L) vegetable stock 4 cups (1 L) vegetable stock
  • 3 tbsp (45 g) Redpath® Dark Brown Sugar, packed 3 tbsp (45 g) Redpath® Dark Brown Sugar, packed
  • 1 tsp (6 g), salt 1 tsp (6 g), salt

Instructions

Step 1

Heat the oil in a large pan with a lid. Add onion, garlic, ginger, and salt. Cook for three to five minutes until soft.

Step 2

Stir in carrots, curry paste, and lemongrass. Cover and cook on low heat for five minutes, stirring occasionally.

Step 3

Add Redpath® Dark Brown Sugar, coconut milk, and vegetable stock to the pot. Bring to a boil. Then reduce heat to simmer for 15 minutes, or until carrots are soft. Remove from heat.

Step 4

Remove the lemongrass. Use a stick blender or food processor to puree until smooth.

Step 5

Add lime juice and zest to soup, stir and enjoy.

bowl of soup