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Curried carrot soup

A sweet, velvety carrot soup with a pinch of curry and coconut milk.

Prep
10 min
Cook
25 min
Total
35 min
Serves
4 people
  • Vegan
  • Budget-friendly

Ingredients

4 people

Quantities adjust to the number of servings.

  • Olive oil1 tbsp
  • Onion1
  • Carrot600 g
  • Curry powder1 tsp
  • Coconut milk200 ml
  • Lemon½
  • Saltto taste

Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.

Method

  1. Cook the chopped onion in the oil in a saucepan over a medium heat for 5 minutes, then stir in the curry powder for 30 seconds.

  2. Add the sliced carrots and 800 ml of water, season with salt and simmer for 20 minutes until the carrots are very soft.

  3. Add most of the coconut milk and blend until smooth.

  4. Season with salt and a little lemon juice, and serve with a drizzle of the remaining coconut milk.