Carrot Soup With A Kick

Posted by PlantXtest Admin on


  • 2 tsp vegetable oil
  • 1 onion, diced
  • 1 tbsp fresh ginger, finely chopped
  • 1 tbsp vegan curry paste (optional)
  • 1 tsp salt
  • 3 cups carrots, diced
  • 1 3/4 cups reduced fat coconut milk
  • 4 1/3 cups vegan stock
  • A pinch of chili flakes
  • Juice of 1 lemon


  • In a large, heavy-based saucepan, heat the oil over medium heat. Add ginger and onion and simmer. Continue stirring for about 5 minutes or until soft
  • Add the curry paste and salt and simmer. Then stir for another minute or so. Add the carrots, coconut milk and stock and bring to a boil.
  • Reduce the heat to medium and simmer, uncovered, for about 20 minutes or until the carrots are soft.


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