Carrot Soup

June 27, 2017

I've been making lots of soup this winter.  A bowl of soup with fresh 'No Knead Bread' makes a delicious dinner, and there is usually some left over for lunch the next day, or for freezing to use some evening in the future when you are in a rush, or just can't be bothered cooking.

Although i've always enjoyed making soup, i have never, before this winter, made carrot soup. And i'm here to tell you now that carrot soup is delicious!  I made carrot soup for the first time about 8 weeks ago, and have made it again at least four times since then.  I've tried a couple of different recipes, and the one below is my favourite for its simplicity.  The other recipe i tried was a roasted carrot soup by Nadia Lim, which was also very nice, but not significantly nicer for the extra time and effort required.  My brother came to visit a couple of weekends ago, and i made this soup, as i had accidentally purchased carrots two days in a row (early onset dementia!) and didn't have room in the fridge to store them all.  Big brother declared it was 'even nicer than pumpkin soup', so if you like a pumpkin soup, you will like this. You do need a stick blender or food processor for this recipe; part of the attraction of this soup is its lovely velvety smoothness, which you just can't achieve without the aid of an electrical appliance.  

The recipe below is from Heidi Swanson's blog, '101 Cookbooks'.  I've got a shortcut to her blog in my bookmarks, as there are a few of her recipes that i use regularly. I will be including some of my favourites here for you, but if you want to check out her site for yourself, look it up here...


From Heidi Swanson's '101 Cookbooks' blog

2 tablespoons butter or coconut oil

1 onion, chopped

1 scant tablespoon red curry paste, or to taste

1 kg carrots, peeled and chopped

400g tin of full-fat coconut cream

360 ml water, or enough to cover

1.5 teaspoons salt, or to taste

Juice of 1 lemon


Melt the butter or coconut oil over a moderate heat and add the chopped onion. Fry gently until translucent.  Add the red curry paste and carrots and cook for a couple of minutes, stirring. Add enough water to cover the carrots, and simmer until the carrots are tender; about 10 to 15 minutes. Add the coconut cream and puree using a food processor or stick blender until silky smooth. Return to the pot and reheat.  Season to taste with salt and lemon juice. 

Serve with "a bit of something crunchy and a lot of something green" - Heidi suggests chopped toasted almonds and microgreens; i like using toasted coconut chips, roughly chopped coriander, and lemon zest.


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Hi There

I'm Marion! I love food and i love cooking using fresh, seasonal ingredients. I enjoy finding new ways to use ingredients from pantry and property, and i aim to provide you with as many delicious ways as possible to use your own produce from home and garden.

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