Spicy carrot soup

Super easy to make and with a bit of added spice, this spicy carrot soup is sure to be a winter favourite.

Serves 4-6


  • 8-10 large carrots, peeled and coarsely chopped
  • 1 onion, chopped
  • 3 garlic cloves, crushed or finely cut
  • 1 x 400g can coconut milk
  • 1 ½ cups chicken or vegetable stock
  • ¼ cup natural peanut butter
  • 1 tbsp red curry paste
  • Sea salt to taste
  • Fresh coriander, to top (optional)
  • 2 tbsp olive oil


  1. In a large saucepan over low to medium heat, saute onions and garlic with some olive oil until soft. Add carrots, coconut milk, stock and curry paste.
  2. Simmer until carrots are soft.
  3. Add peanut butter and stir until melted.
  4. Blitz with a hand blender until smooth, seasoning with salt and coriander.
Print Friendly, PDF & Email