Carrot, Lemon and Coconut Soup

with 3 Comments
Creamy, Fresh and Satisfying

I’ve made this soup a couple of times and it’s always a big hit. It’s nutritious, freezes well and perfect for these autumn days upon us. It’s great for those who like to batch cook, or for those who don’t have much time to cook. A soon to be mother wanted this recipe so she could stock up the freezer before the birth of her little boy. Unfortunately the baby beat me to it, but I hope Nicole you can still find this recipe useful as it’s super easy to make. And congratulations on the birth of your little boy!

Serves 3 – 4


1 medium Onion

1 medium Garlic Clove

2 cm piece of Ginger

800 g Carrots

1 Lemon, Organic

3 Tbsp Olive Oil

50 ml White Wine

1,2 L Vegetable Stock

300 ml Coconut Milk

Salt and Pepper

Fresh Coriander and Toasted Grated Coconut, optional


Peel and finely chop the Onion, Garlic and Ginger. Peel and roughly chop the Carrots into 1 cm cubes. Using a peeler, peel half of the Lemon Rind into long strips. Take a medium saucepan and heat the Olive Oil. Sauté the Onion until translucent, then add the Garlic, Ginger and Lemon Peel and sauté for a further minute. Add in the Carrots and fry for a further 5 minutes, stirring regularly. Add the White Wine, turn up the heat and reduce down. Once the White Wine has evaporated, add in the Vegetable Stock. Bring to the boil, and then allow to simmer for at least 30 minutes. Check that the Carrots are really soft, and then add the Coconut Milk and bring back to the boil. If you are using a can, and you have a little Coconut Milk left over, I like to mix it into my Porridge or Muesli in the mornings. Blend the Soup either with a hand blender or a mixer until it is smooth. If you find the Soup is too thick add a little more Stock or Coconut Milk. If you are using a hand blender like me, once it has reached the point where it won’t blend any finer I pour the Soup through a fine sieve using a ladle to press the Soup through. This will remove any fibres that haven’t blended well and will create an ultra smooth Soup. To finish, finely grate the rest of the Lemon Peel and add to the Soup, then add 1/2 Tbsp Lemon Juice, and season with Salt and Pepper to taste. If you’d like to serve it with some roasted grated Coconut, take a large frying pan add a couple of spoonfuls of grated Coconut and dry roast, until it is golden brown and fragrant. Season with a little Salt and Chili Flakes if you wish. Serve the Soup with the roasted Coconut and freshly chopped Coriander.

3 Responses

  1. Mrs Ann Whiteway
    | Reply


  2. Sheila
    | Reply

    I made this soup at the weekend, really delicious if just a tad rich for my taste but I’ll definitely make again.

    • Hannah
      | Reply

      Glad you enjoyed the soup! Next time you could reduce the coconut milk and add in more stock so that it’s not as rich. It will be just as good!

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