Spiced Purple Carrot Soup

Ingredients

• 500 gpurple carrots, chopped
• 1 largepotato, chopped
• 30 ml (2 tbsp)olive oil
• 1 largeonion, finely diced
• 3 clovesgarlic, minced
• 2.5 cm (1 inch)ginger, grated
• 10 ml (2 tsp)curry powder
• 2.5 ml (½ tsp)ground coriander
• 2.5 ml (½ tsp)chilli powder
• 7.5 ml (1½ tsp), divided, or to tastesalt
• 480 ml (2 cups)water or vegetable stock
• 240 ml (1 cup)coconut milk
• To tastechopped parsley or coriander, to garnish
• To tastelemon wedges, to garnish
• To taste, optionalchilli flakes, to garnish

Instructions

1. 1

   Brown the vegetables

   Heat the olive oil in a pot over medium-high heat. Add the chopped carrots and potato with ½ tsp salt, and cook for about 10 minutes, until their edges are lightly browned.

2. 2

   Add aromatics

   Stir in the onion, ginger, garlic, curry powder, chilli powder and ground coriander. Cook for about 8 minutes, stirring often.

3. 3

   Simmer until tender

   Pour in the water or vegetable stock and bring the mixture to the boil. Lower the heat and simmer for about 20 minutes, until the carrots and potato are tender.

4. 4

   Stir in coconut

   Add the coconut milk and the remaining salt, then cook for a further 5 minutes.

5. 5

   Blend until smooth

   Purée the soup with a hand blender, or carefully blend it in small batches in a jug blender.

6. 6

   Season and serve

   Taste and adjust the seasoning. Ladle into bowls and garnish with a drizzle of coconut milk, chopped herbs, optional chilli flakes and a lemon wedge. Serve warm with bread.

What is purple carrot soup?

This is a vegetable soup built around carrots, potato and a warmly spiced, coconut-enriched broth. Carrot soups are made in many places, so this version does not belong to one particular regional tradition.

Purple carrots give the soup its distinctive colour, while potato lends body and coconut milk softens the spices. Lemon and fresh herbs add a bright finish to each bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 5g protein, 31g carbs, 25g fat.

The carrots and potato provide most of the carbohydrates, while coconut milk and olive oil contribute much of the fat; the vegetables and stock provide only modest protein. Serve it with bread and a protein-rich side, such as beans, to make a more rounded meal.

Building the flavour

Browned vegetables: cooking the carrots and potato in oil with a little salt starts the flavour base before any liquid goes in. Give them about 10 minutes and let their edges colour lightly.

Aromatics: onion, garlic and ginger cook with curry powder, chilli and coriander. Stir often so the spices become fragrant without sticking to the pot.

Getting the texture right

Tender vegetables: simmer the soup for about 20 minutes, then check that a knife passes easily through both the carrots and potato. If they still feel firm, continue simmering until tender.

Smooth finish: blend the soup thoroughly for an even texture. If using a jug blender, work in small batches and take care with the hot liquid.

Balancing the seasoning

Salt: the recipe divides the salt between the initial browning and the coconut-milk stage. Taste once the soup is blended and adjust to suit your stock and preference.

Lemon: serve a wedge with each bowl so everyone can add a little acidity. Fresh herbs and optional chilli flakes give the creamy soup a final contrast.

Choosing the liquid

Water: use it for a straightforward, mild base that lets the vegetables and spices stand out.

Vegetable stock: this brings more savoury flavour, but its saltiness varies. If using stock, taste before adding all the remaining salt.

Serving the soup

Bread: serve the soup warm with bread for dipping and a more substantial meal. A drizzle of coconut milk and a scattering of herbs make a simple finish.

Toppings: add chilli flakes for more heat, or leave them off for a gentler bowl. A squeeze of lemon just before eating lifts the rich coconut flavour.

Recipe notes & tips

• Cut the potato and carrots into similarly sized pieces so they become tender at about the same time.
• Stir frequently while the spices cook to stop the onion and garlic catching on the bottom of the pot.
• Check the vegetables with a knife before blending; they should be completely tender.
• Blend hot soup in small batches if using a jug blender, and avoid filling it to the top.
• Taste the soup after blending, since the final seasoning is easier to judge once it is smooth.
• Add lemon at the table so each person can adjust the sharpness to taste.

Variations

• More heat: add extra chilli flakes as a garnish.
• Milder spice: reduce the chilli powder to suit your taste.
• Fresh herbs: choose either parsley or coriander for the finishing garnish.
• Stock base: use vegetable stock instead of water for a more savoury soup.
• Creamier finish: drizzle a little extra coconut milk over the bowls before serving.

Common mistakes to avoid

• Skipping the browning: give the vegetables about 10 minutes in the oil so their edges colour lightly.
• Adding spices too early: cook them with the onion and aromatics, stirring often, rather than leaving them to scorch on the pot.
• Blending before the vegetables soften: simmer until a knife passes easily through the carrots and potato.
• Filling the blender: blend hot soup in small batches to avoid splashes.
• Oversalting with stock: taste before adding the remaining salt, as vegetable stock can already be salty.

How to store

Cool the soup and refrigerate it in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until piping hot; loosen with a little water if it has thickened.

Frequently asked questions