Carrot & coconut soup with coriander samal

Carrot & coconut soup_lunch_New Norm

This was one of the first soups on our very first meal plan trial and it was loved then and a firm favourite ever since...not on the menu today, but maybe i'll give it a come back for autumn. 

Carrot soup can be a bit a bland or just not really have much going on, i have to be honest it's not often my favourite.  But this one has a beautiful creaminess from the coconut and subtle spice going on, it is carrot soup at it's absolute best. And if you're going to try making it at home i urge you not to cut corners and forget about the sambal,  because that little hit of spicy ginger and lime really just garnishes it perfectly. 

Carrot & coconut soup_recipe

Recipe below, please post your thoughts / photos of your creations!

Carrot & coconut soup with coriander sambal  

100g coconut (grated fresh coconut or desiccated)
1/2 tsp cumin seeds
1/2 tsp coriander seeds
2x shallots
1x garlic clove
50g fresh ginger
1/2 tsp chilli flakes
1/2 tbsp coconut oil 
750ml vegetable stock
700g carrots

35g fresh coriander
25g desiccated coconut 
10g fresh ginger 
1x green chilli
Juice of 1x lime



  1. Toast the cumin & coriander seeds in a dry frying pan for 2 mins, until they start to give off a fragrance. Grind together with a mortar & pestle.
  2. Peel & chop the shallots, ginger & garlic, they will be blended in the soup so don't worry about getting them all super fine, a rough dice will do. 
  3. Add the coconut oil to your soup pan and bring it to a medium heat. Saute the shallots, ginger, garlic, chilli flakes and ground spices for about 5 mins, stirring occasionally. Add a splash of water if they start to stick.
  4. Peel & chop the carrots. Add to the pan along with the coconut & vegetable stock. 
  5. Bring to the boil and simmer for 30-35 mins, until the carrots are soft.
  6. Using a stick blender, or transfer to a jug blender if you don't have one (just means more dishes!), blend until smooth.


  1. Remove the stalk and de-seed the chilli, finely chop.
  2. Peel and finely chop the ginger
  3. Finely chop the fresh coriander
  4. Add all to a small bowl. Add the coconut and squeeze the juice of one lime. 
  5. Combine altogether and serve 1 tbsp of the sambal on top of your soup when you serve it.

I hope it turns out beautifully for you and you enjoy this soup as much as I know others have.

Happy souping! 

Norma x

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