Carrot and coconut soup

JanaBy Jana  ,     

January 19, 2015

Carrot and coconut soup 0 5 0

This Irresistible soup combine well the carrot, chilli and coconut milk. You can serve with toasted bread.

  • Prep: 10 mins
  • Cook: 1 hr
  • 10 mins

    1 hr

    1 hr 10 mins

  • Yields: 4 Servings


1Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper and cook until carrots are softened for about 15–20 minutes.

2Stir in broth, coconut milk and 2 tbsp of chilli sauce. Bring to a boil, reduce heat and simmer for 40–45 minutes.

3Let soup cool down slightly and then purée in a blender until smooth. Reheat in a clean saucepan and thin with water to desired consistency. Season with salt and pepper.

4Top with cilantro when served in bowls.


¼ of butter

5 carrots peeled and chopped

1 onion chopped

salt and freshly ground black pepper

1l veg/chicken broth

1 can coconut milk

2 tbsp chilli sauce

cilantro leaves for serving


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