Curried Carrot Soup

Serves 2-4
Time 1 hour


1 tsp extra virgin olive oil

1 red onion, sliced

2 tsp mild curry powder

5 cups vegetable stock

1 x (270ml) can coconut milk

2cm knob ginger, microplaned

4 large carrots, chopped

1 large potato, chopped

1 tsp chilli flakes

Salt & pepper

1 tbsp Greek yoghurt, to serve

1 tsp chives, chopped to serve


In a large pot heat the olive oil and sauté the onions for 2-3 minutes. 

Add the carrots and potato and cook for a further 5 minutes. Add the curry powder and chilli flakes and cook for a minute.

Pour in the vegetable stock and then add the ginger puree. Bring to the boil and add coconut milk. Place a lid on top and cook for 20-30 minutes or until the carrots are softened. 

Once soft, blend the soup with a hand blender (or normal blender) until a smooth consistency. 

Season with salt and pepper and serve with a dollop of Greek yoghurt and chopped chives.