Carrot and coconut soup

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 312 Kcal, 7g Protein, 22g Carbohydrates, 21g Fat


  • Soup
  • 2 kaffir lime leaves
  • 1 spring onions incl. green parts, cut into thin rings, greens set aside
  • 1 tin corn kernels (approx. 150 g), drained
  • 500 g carrots, thinly sliced
  • 1 tbsp sesame oil
  • 1.25 litres vegetable bouillon
  • 2.5 dl coconut milk
  • 1.5 tbsp red curry paste
  • 0.5 tsp turmeric
  • Garnish
  • 40 g salted peanuts
  • 2 tbsp coriander, coarsely chopped
  • 1 red chilli, cut into thin rings

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  • Soup

    Heat the oil in a pan. Briefly sauté the spring onions. Add the carrots, corn kernels, kaffir lime leaves and curry paste, cook briefly. Pour in the stock and coconut milk, add the turmeric, bring to the boil. Reduce the heat, cover and simmer for approx. 30 mins., purée.
  • Garnish

    Serve the soup in bowls. Garnish the soup with reserved spring onion greens, the peanuts, coriander and chilli.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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