Name: Spiced Carrot Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Thai
Ingredients: 2 Shallots; 3 Cloves of Garlic; 3cm Knob of Ginger; 450g Carrots; 1 Tbsp Coconut Oil; 2 Tbsp Thai Red Curry Paste; 500ml Vegetable Stock; 400ml Coconut Milk; 50g Toasted Almonds; 1 Tbsp Tamari; 1 Tbsp Maple Syrup; 1 Lime; 3 Tbsp Smooth Peanut Butter; Handful of Basil Leaves; 4 Tbsp Yoghurt; 2 Spring Onions; Salt; Pepper

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IKEA 365+ food containers are the perfect vessels for Madeleine Shaw’s vibrant, veg-packed soup. Limit your food waste by making a big batch for the week.

Spiced Carrot Soup

Finely chop your shallots, garlic and ginger. Finely dice your carrots into cubes.


Fry the shallots in the coconut oil for 5 mins then add the garlic, ginger and curry paste and fry for a minute.

Stir in the carrots and season the dish, then add the stock and coconut milk. Simmer for 30 mins. 

While the soup is simmering, make your topping. Roughly chop your almonds. Mix the almonds, tamari and maple together and roast for 15 minutes. Then leave to cool.

Back to the soup. Add the juice of a lime and your peanut butter to the liquid, then blend until smooth with a hand blender.

To serve, pour the soup into bowls. Add the almonds, basil leaves, yoghurt and chopped spring onions. Serve and enjoy.

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Chilled Coconut Brothy Noodles

Zingy Green Potato Salad

Potato

Baby Potato

Banana Shallot

Basil

Carrot

Coconut Milk

Coconut Oil

Cornflour

Cucumber

Noodle

Egg Noodle

Fish Sauce

Garlic

Garlic Bulb

Ginger

Green Chilli 

Lime

Maple Syrup

Mint

Peanut

Red Wine Vinegar

Spring Onion

Sugar

Tamari

Thai Red Curry Paste

Toasted Almond

Toasted Sesame Seed

Vegetable Oil

Vegetable Stock

Yoghurt

A perfect summer recipe, the brothy noodles are served up ice cold with refreshing herbs and loads of lime juice.

Potato salad, with a twist. This dish is a celebration of some of our favourite Thai flavours. It's one of our favourite bbq sides and we're sure it'll be yours too.

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Simple

£5-£8

Thai

Veggie

Spiced
Carrot
Soup

Lunch

Dinner

Finely chop your shallots, garlic and ginger. Finely dice your carrots into cubes.

Fry the shallots in the coconut oil for 5 mins then add the garlic, ginger and curry paste and fry for a minute.

Stir in the carrots and season the dish, then add the stock and coconut milk. Simmer for 30 mins.

While the soup is simmering, make your topping. Roughly chop your almonds. Mix the almonds, tamari and maple together and roast for 15 minutes. Then leave to cool.

Back to the soup. Add the juice of a lime and your peanut butter to the liquid, then blend until smooth with a hand blender.

To serve, pour the soup into bowls. Add the almonds, basil leaves, yoghurt and chopped spring onions. Serve and enjoy.

Healthy

Meal-Prep

Comfort

Shallot

Clove

Centimetre

Gram

Tablespoon

Millilitre

Smooth Peanut Butter

Salt

Black Pepper

Recipes

Thai carrot soup recipes, carrot soup recipes, easy soup recipes, meal prep soup recipes, veggie soup recipes

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