SPICY CARROT AND CHILLI COCONUT CREAM SOUP

SPICY CARROT AND CHILLI COCONUT CREAM SOUP

Spicy Carrot And Chilli Coconut Cream Soup is a vibrant and warming blend that transforms simple ingredients into a deeply flavourful and creamy delight. The natural sweetness of carrots pairs harmoniously with the richness of coconut milk and the heat from chilli flakes, which creates a dynamic and soothing dish. A hint of garlic brings a savoury backbone, while the broth keeps it light and balanced. This cream soup is perfect for cool evenings or as a stimulating midday meal, offering both comfort and a gentle kick. It’s naturally vegan, gluten-free and rich in vitamins A and C, supporting immune health and digestion. Enjoy it on its own or serve with crusty bread or a spoonful of coconut yoghurt for added indulgence. This Spicy Carrot And Chilli Coconut Cream Soup is easy to prepare and packed with flavour, which contains a spicy twist on a classic that excites and nourishes.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

Southeast Asian

PREPARATION/TECHNIQUES

Simmer

OCCASION/HOLIDAY

Winter

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Healthy, Low Fat, Quick & Easy, Low/ No Sugar, Wheat / Gluten-Free

DISH TYPE

Soup / Stew

INGREDIENTS

• 130 grams | 4.59 ounces | 1 cup chopped carrots
• 5 grams | 0.02 ounces | ¼ teaspoon chilli flakes
• 180 millilitres | 6 fluid ounces | ¾ cup vegetable broth)
• 60 millilitres | 2 fluid ounces | ¼ cup coconut milk
• 3 grams | 0.11 ounces | 1 garlic clove
• 1 gram | 0.04 ounces | sea salt (to taste)
• 1 gram | 0.04 ounces | black pepper (to taste)

FULL NUTRITIONAL INFORMATION

• Calories: 163 kilocalories
• Protein: 2.3 grams
• Fat: 10.1 grams
• Saturated Fat: 7.5 grams
• Carbohydrate: 17.0 grams
• Sugars: 7.3 grams
• Fibre: 4.6 grams
• Sodium: 190 milligrams

PREPARATION

These steps are followed for the preparation of Spicy Carrot And Chilli Coconut Cream Soup:

• Combine The Ingredients: In a saucepan over medium heat, add 1 cup chopped carrots and ¾ cup vegetable broth. Bring to a gentle boil.
• Simmer The Carrots: Reduce the heat to low and simmer for 12 to 15 minutes or until the carrots are tender when pierced with a fork.
• Add The Garlic And Chilli Flakes: Stir in 1 garlic clove (minced) and ¼ teaspoon chilli flakes. Cook for 1 minute, stirring constantly.
• Incorporate The Coconut Milk: Pour in ¼ cup coconut milk and stir until combined. Simmer for 2 minutes more over low heat and do not let it boil.
• Blend The Soup: Remove from the heat and use an immersion blender (or transfer carefully to a blender) to purée the mixture until smooth and creamy.
• Season And Serve: Season with salt to taste, stirring to combine. Ladle into bowls and serve hot, optionally drizzled with extra coconut milk or garnished with fresh coriander.

PREPARATION TIME

5 minutes

COOKING TIME

18 minutes

TIPS

Here are some helpful tips for Spicy Carrot And Chilli Coconut Cream Soup:

• Carrot Slicing: Cut carrots into even and small chunks to ensure quick and uniform cooking.
• Heat Control: Adjust chilli flakes based on your spice preference.
• Creamy Swirl: Add a drizzle of coconut milk before serving for an elegant finish.
• Extra Smoothness: Strain the blended soup through a fine sieve for a velvety texture.
• Preparation Ahead: Peel and chop carrots in advance and store them in the refrigerator.

VARIATIONS

• Sweet And Spicy: Add a dash of maple syrup for a sweet-heat balance.
• Ginger Root: Include grated fresh ginger for an aromatic twist.
• More Protein: Blend in a spoonful of cooked red lentils.
• Herb Finish: Garnish with chopped coriander or Thai basil.
• Zesty Touch: Add a squeeze of lime juice just before serving.

PREPPING AND STORAGE

• Refrigeration: Store in a sealed container in the refrigerator for up to 3 days.
• Freezing: Freeze in airtight containers for up to 2 months.
• Reheating: Reheat gently on the hob, adding water or broth to thin if necessary.
• Batch Cook: Double the recipe for easy weekday meals.