Curried Carrot Soup

Curl up by the fire with a generous bowl of orange deliciousness packed with goodness.


2 tbsp coconut oil
1 finely chopped onion
1 tbsp medium curry powder
1/4 tsp chilli flakes
2 crushed garlic cloves
4 cm piece of ginger, grated or finely chopped
150g roasted butternut squash
4 large carrots, peeled
1 x 400g tin of tomatoes
25g coriander stalks, roughly chopped
1 x 400ml coconut milk
salt and pepper


Drizzle the carrots and butternut squash with olive oil, and then roast them together for around 30 minutes, or until soft. Put the oil into a medium saucepan and place on medium high heat. Add the onion and fry for 10 minutes or until soft and caramelised. Add the curry powder, chilli flakes, garlic and ginger and fry for another 2 minutes stirring continuously. Add the roasted vegetables, stir through for a minute or two and then add in the tomatoes, coriander stalks, 600ml of water a teaspoon of salt and a generous grind of pepper.

Pour the coconut milk into a bowl and gently whisk until smooth and creamy. Add to the soup and bring to the boil, then reduce the heat to medium and simmer until all veggies are thoroughly cooked and soft. Give it a quick blitz in a food processor but not too long – you want it to have some texture.

When serving, garnish with a little coconut milk and some coriander leaves.




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