Carrot, Chilli & Coconut Soup


Ingredients (serves approx 6);

Bag of carrots

Large white onion

2 tbsp olive oil

1 tsp chilli powder

Knorr vegetable stock pot

2 pints boiling water

Tin of coconut milk

Chilli flakes to garnish

You will also need a large pan with a lid and a hand blender or food processor.

Processed with MOLDIV

Processed with MOLDIV


  1. Dice your onion, peel & roughly chop the carrots
  2. Put a large deep saucepan on the hob on a low heat and add the olive oil
  3. Throw the carrots & onions into the pan, season with salt & pepper, put the lid on and leave to sweat for 10 minutes
  4. Stir the Knorr stock pot into 2 pints of boiling and add to the pan, add the tsp of chilli powder then replace the lid and cook for 20 minutes until the veg is soft
  5. Add the coconut milk and stir well. Cook through for a few minutes.
  6. Blitz the soup with a hand blender until smooth
  7. Finally taste a sample of the soup – if it’s a little sweet add a touch more chilli powder and black pepper. If the soup is thicker than you would like add a small amount of boiling water to thin it down.

Serve with some chilli flakes sprinkled on top & enjoy!

Jane x




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