Home > Recipe > Starters > Carrot curry coconut soup

Carrot curry coconut soup

A touch of exoticism and colour.

Serves 4

5 min

30 min


Onion 1
Carrot 700g
Cream or coconut milk 100g
Water 500g
Vegetable stock cube 1
Fine salt 1/2 tsp.
Curry powder 1 tsp.
12 coriander leaf


  • Weigh the ingredients.
  • Peel the carrots and cut them into 1 cm slices.
  • Peel and cut onion in half. Place onion in bowl and chop on speed 7 for 10 seconds. Scrape the edges of the bowl with the spatula.
  • Add the carrot slices, water and vegetable stock cube. Cook for 30 minutes at 100°C on speed 2.
  • At the end of the cooking time add the coconut cream, curry powder and blend for 5 minutes at speed 4. Taste and add salt if necessary. Serve with chopped fresh coriander.
  • TIP(S)

    For a finer result, such as a velouté, let the food processor come down to temperature, then blend at speed 10 for 2 minutes and reheat to 70°C before serving.
    Go to Top