Spiced carrot soup recipe is creamy and warming dinner ready in just 35 minutes

We’re in the thick of the season, and there’s no better time to try than while it’s cold and rainy outside.

This spiced carrot soup is bursting with aromatic flavours from ginger, garlic, and a touch of red chilli; making for a .

The rich coconut milk gives the soup a velvety smooth texture, while the mild curry powder adds a gentle warmth that’s not too overpowering.

This is perfect for a light lunch ready in no time or as a starter for a weeknight family meal, as it makes six servings.

Sharing this , Good Food stated: “A satisfying soup which is delicately spiced and works well as a rustic starter.”

Spiced carrot soup recipe

Ingredients

One tbsp vegetable oil

One onion, finely chopped

One garlic clove, chopped

knob of fresh root ginger, grated

One red chilli, deseeded and chopped

One tsp mild curry powder, plus extra

One kg carrots, trimmed and sliced

Two lemongrass stalks, bashed

Two strips orange zest

400g can coconut milk

700ml vegetable stock

Method

Heat the oil in a large saucepan with a lid. Add the chopped onion, garlic, ginger, and chilli, cooking for about three to five minutes until softened.

Stir in the curry powder, then add the sliced carrots, lemongrass, and orange zest. Cover the pan and cook over a low heat for another 10 minutes.

Give the can of coconut milk a good shake, then pour most of it into the pan along with the vegetable stock.

Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, or until the carrots are tender.

Once done, remove the lemongrass and orange zest. Use a stick blender or a food processor to blend the soup until it’s smooth.

Serve in bowls, adding a swirl of the remaining coconut milk on top and a sprinkle of extra curry powder if desired.