SPICY CARROT COCONUT SOUP
Spicy Carrot Coconut 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, creating a dynamic and soothing dish. A hint of garlic brings a savoury backbone, while the broth keeps it light and balanced. This 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. Easy to prepare and packed with flavour, this soup is 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
There are the following ingredients for Spicy Carrot Coconut Soup:
- 1 cup chopped carrots
- 1/4 tsp chilli flakes
- 3/4 cup vegetable broth
- 1/4 cup coconut milk
- 1 garlic clove, minced
- 1 Pinch of Salt to taste (optional)
FULL NUTRITIONAL INFORMATION
- Calories: 171.3 kilocalories
- Fat: 12.4 grams
- Saturated Fat: 10.7 grams
- Carbohydrate: 15.3 grams
- Sugar: 6.2 grams
- Sodium: 270.7 milligrams
- Fibre: 3.8 grams
- Protein: 2.6 grams
- Calcium: 65.2 milligrams
- Iron: 2.3 milligrams
- Potassium: 563.5 milligrams
PREPARATION
These steps are followed for the preparation of Spicy Carrot Coconut 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.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some helpful tips for Spicy Carrot Coconut Soup:
- Carrot Slicing: Cut carrots into even, 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 velvety texture.
- Preparation Ahead: Peel and chop carrots in advance and store refrigerated.
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 fridge 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.