Serves: 6-8      Preparation time: 30 minutes


  1. ​In a large saucepan over medium-high heat, warm the oil and sauté the onions, garlic for about 5 minutes until the onion is soft and translucent.
  2. Add the carrots, cumin, coriander, and chili powder, and sauté for a further 2 minutes until the carrots are evenly coated.
  3. Add the vegetable broth, and the remaining ingredients, increase the heat to high, and bring to a boil. Reduce the heat to medium, add the coconut milk and simmer, partially covered, for about 20 minutes, until the carrots are tender.
  4. Remove the saucepan from the heat.
  5. Blend the soup with a handheld blender until smooth and creamy.
  6. Season to taste, and warm the soup over medium-low heat.
  7. To serve, ladle the soup into bowls, and garnish with fresh coriander
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