Spicy Carrot Soup with Coconut

5 from 9 votes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 19 kcal


  • 1 bunch Soup greens fresh
  • 6 Carrots
  • 3 Potatoes
  • 1 bunch Parsely
  • 1 Onion
  • 2 tsp Freshly grated ginger
  • 2 Garlic cloves
  • 1 Chilli pepper
  • 1,5 L Vegetable broth
  • 400 ml Coconut milk
  • Pepper, salt and sugar
  • 1 tsp Creme fraiche Cheese


  • Wash and peel the soup greens, carrots and potatoes, cut into small cubes and prepare
  • Clean and chop the onion, garlic, chilli pepper, parsley, peel and grate the ginger root
  • Sauté the onion, garlic, chilli and ginger in a saucepan with oil
  • Add the vegetable cubes and sauté everything for a moment
  • Deglaze with the broth and simmer for about 20 minutes until the vegetables are soft
  • Use a blender to puree the soup until it is nice and creamy
  • Now add the coconut milk and simmer again briefly
  • Season to taste with salt, pepper and sugar
  • Serve with the creme fraiche and the chopped parsley


Serving: 100gCalories: 19kcalCarbohydrates: 0.8gProtein: 0.3gFat: 1.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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