Heart Of The House

Spiced Carrot Soup

With nutritious homemade stock, a touch of warming spices, healthy fats from the coconut and  fresh carrots (from Wonderworld Organics), I made this very satisfying and nourishing soup.

Spiced Carrot Soup


* 450 ml coconut milk
* 3 cups homemade stock
* 1/2 lime, juiced
* 1  onion (medium size), peeled and sliced
* 2 cloves garlic, sliced
* 1 thumb-size ginger, peeled and finely chopped
* 1 cm tumeric, peeled and finely chopped
* 60 gm unsalted butter (or ghee)
* 3 green cardamom pods
* 800 gms carrots, peeled and grated
* Sea Salt
* Cumin


  1. Combine the onion, garlic, ginger, tumeric, butter (or ghee) and cardamom in a pot and
    place on low heat.
  2. Cook until everything is soft and translucent.
  3. Add the grated carrots and turn heat to high.
  4. Cook for 2 to 3 minutes, stirring, and then add coconut milk, stock and lime juice
  5. Bring to a boil, reduce the heat to a simmer, and cook until carrots
    are soft (about 30 minutes).
  6. Puree in a food processor or blender until smooth and add salt, to taste.
  7. To serve, garnish with coriander leaves, a sprinkle of cumin and a dollop of yogurt.
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