Cream of Carrot & Coconut Soup Recipe | Abel & Cole
Cream of Carrot & Coconut Soup
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Total: 35 mins
Carrot and coconut are a match made in soup heaven. In this rich, bubbling beauty they team up with sweet garlic, zingy lime and warming ginger, topped with off a crunchy mix of toasted seeds.
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473 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 2 garlic cloves
  • A thumb of ginger
  • 600g carrots
  • 50g coconut cream
  • 1 lime
  • 25g mixed seeds
From your kitchen
  • 1 tbsp oil
  • Sea salt & freshly ground pepper
  • 700ml hot water
You'll need
  • Grater
  • Large pan with lid
  • Measuring jug
  • Hand blender
Step by step this way
  • 1.

    Peel and finely chop the onion. Warm a large pan on a medium heat for a 2 mins then pour in 1 tbsp olive oil. Add the onion to the pan and fry gently for 8 mins till it’s soft but not coloured.

  • 2.

    While the onion is cooking, peel and grate the garlic and ginger. Trim and roughly chop the carrots (no need to peel). Fill and boil the kettle.

  • 3.

    When the onion has cooked for 8 mins, add the ginger and garlic to the pan. Fry together for 2 mins, stirring, then add the carrots with a good pinch of salt and pepper. Pour in 700ml hot water from the kettle. Crumble in the coconut cream and stir well. Pop a lid on the pan and simmer for 20 mins till the carrots are tender.

  • 4.

    Finely grate or pare the zest from the lime and cut the lime into 4 wedges.

  • 5.

    Using a hand blender, blitz the soup till smooth and creamy. Squeeze in the juice from 2 of the lime wedges in to the soup and stir. Taste and add more salt, pepper or lime juice if you think it needs it. Ladle the soup into warm bowls and top with the mixed seeds and lime zest to serve.

  • Tip

    Eat me, Keep me
    This soup will keep in your fridge in sealed containers for up to 3 days or in the freezer for up to 3 months. Defrost then reheat till piping hot. Store the garnishes or toppings in separate tubs and add when ready to serve.