Thai carrot soup

Carrots are the feature of this Thai flavoured soup – a great way to use up carrots and it can be frozen for later.

Preparation & Cooking time: 40 minutes
Difficulty: Easy
Servings: Makes 4 servings - Can be frozen


1 tbsp olive oil
1 red chilli, seeds removed, finely chopped (optional)
2 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 clove garlic, crushed
½ onion, chopped
1 bay leaf
450 g carrots, sliced
450 ml |2 cups vegetable stock
225 ml | 1 cup coconut milk
freshly ground black pepper

To garnish:
bay leaf
cumin seeds, toasted and lightly crushed


1 Heat the oil in a large pan and add the chilli, spices and garlic, and cook for about 30 seconds. Add the onions and cook gently until translucent.

2 Add the bay leaf, carrots, and stock. Increase the heat and bring to a boil, then reduce the heat and simmer for about 20 minutes until the carrots are soft. Discard the bay leaf. Cool slightly.

3 Ladle the mixture in batches into a blender or food processor and blend until smooth. Slowly add the coconut milk and blend again.

4 Return the soup to the pan and heat until piping hot, but not boiling. Season to taste with salt and pepper.

5 Pour into serving bowls and sprinkle with cumin seeds. Garnish with a bay leaf, a sprig of dill and a chilli (optional). Freeze for up to 3 months.