Thai carrot soup

Last updated: 15 December 2020
Preparation: 20 minutes
Cook: 20 minutes
Servings: 4 servings
Dietary: Vegetarian


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
450g carrots, sliced
450ml (2 cups) vegetable stock
225ml (1 cup) coconut milk
freshly ground black pepper


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.