Roasted Carrot Soup with Coconut Milk

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 197.5
  • Total Fat: 10.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,723.4 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 3.6 g
  • Protein: 2.8 g

View full nutritional breakdown of Roasted Carrot Soup with Coconut Milk calories by ingredient
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Number of Servings: 4


    2 tablespoons vegetable oil
    450 grams / 1 pounds carrots, diced
    1 onion, chopped
    2 garlic cloves
    2.5 centimeter / 1 inch piece of fresh root ginger, chopped
    1 stick lemongrass, finely chopped
    1 red chilli, finely sliced
    1/2 teaspoon curry powder (or garam masala)
    1 teaspoon coriander seeds
    2 servings Asian Home Gourmet Coconut Milk
    700 milliliters pints vegetable stock
    2 tablespoon lime juice
    2 tablespoon fresh coriander (cilantro) chopped
    Salt and fresh ground black pepper


Pre-heat oven to 200C/390F. Heat the oil in an ovenproof dish and roast the carrots for 25 minutes or so until lightly golden and tender. Set aside.

In a large pan with some PAM or other oil spray, sautee the onion, garlic, ginger, lemongrass, chili, curry powder and coriander. Allow the spices to release their fragrances. Stir in the roasted carrots, coconut milk and stock and bring to the boil. Reduce the heat to low and simmer gently for 8-10 minutes.

Remove from the heat and season with salt and pepper to taste. Add the lime juice and coriander and stir well. Serve hot.

Number of Servings: 4

Recipe submitted by SparkPeople user BIPOLARPRINCESS.

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