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Carrot, curry and coconut soup

Carrot, curry and coconut soup


The sweetness from the carrots, the heat from the curry paste and the creaminess from the coconut milk makes this soup a triple threat

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    562kj 134kcal
  • Fat
    Low 8%
  • Saturates
    Med 16%
  • Sugar
    Med 14%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 20g

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  • 1 tsp Co-op vegetable oil
  • 1 garlic clove, chopped
  • 1cm ginger, peeled and grated 
  • 1 small onion, finely chopped 
  • 350g carrots, trimmed and sliced 
  • 1 tbsp red curry paste
  • 1 lemongrass stalk, woody stem removed, finely chopped (optional)
  • 250ml Co-op light coconut milk
  • 1 tbsp Co-op Fairtrade light brown soft sugar
  • 500ml vegetable stock, made with 1 reduced-salt stock cube
  • Juice and zest of ½ lime


  1. Heat the oil in a large, lidded pan
  2. Add the garlic, ginger and onion
  3. Season and stir-fry over a medium heat for 3-5 mins, until soft and fragrant
  4. Add the carrots, curry paste and lemongrass, if using, and stir-fry for 1-2 mins more
  5. Cover and cook on a low heat for 5 mins
  6. Add the coconut milk, sugar and vegetable stock and bring to the boil
  7. Reduce the heat, cover and simmer for 15 mins, until the carrots are soft
  8. Use a food processor or stick blender to purée until smooth 
  9. Stir in the lime juice and zest to serve

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