Carrot and coconut soup

Carrot and coconut soup
A satisfying bowlful of goodness, this freezes well too
Serves 2  / 
Prep 20 mins  / 
Cook 25 mins


1 tbsp Coop olive oil
2 spring onions
2.5cm piece fresh ginger
225g carrots
1 red chilli, deseeded
1 clove garlic
1 tsp ground white pepper
300ml vegetable stock
200ml coconut milk
2 tbsp unsalted peanuts, toasted and chopped
Small handful fresh coriander, chopped (optional)


1. Heat the olive oil in a large non-stick pan

2. Chop the spring onions, fresh ginger, carrots, red chilli and garlic and put in the pan

3. Add the white pepper and 1 tbsp water, cover and cook on a low heat for 10 mins until the vegetables start to soften

4. Add the vegetable stock

5. Simmer, covered, for 15 mins

6. Add the coconut milk, cover again and simmer for 5 more mins

7. Whizz with a hand blender until smooth

8. Pour into 2 bowls, top each bowl with 1 tbsp peanuts and a small handful fresh coriander, chopped, if you like