Carrot and Coconut Soup

This is one of my favourite go-to soup recipes for winter, full of flavour and goodness.

Winter is here and that means the soups are coming out in full force once more and I love it!!

This recipe is one of my favourite soups and is a dish I usually whip out at my Winter Warmer Retreat as it always goes down well!

Vegan, full of flavour and goodness, there is nothing not to love.

Serves: 6 – 8

Cooking / Prep Time: 1 hour


  • 4 – 5 Carrots
  • 1 Potato
  • 2 Leeks (finely sliced)
  • 1 Onion (finely sliced)
  • 1 can of Coconut Milk
  • 2 Garlic Coves
  • 2 Birdseye Chilli’s
  • 1tsp Turmeric
  • 2 tsp Paprika
  • 100ml Vegetable Stock
  • 1 tbsp Coconut Oil
  • Handful of coriander


  1. Preheat the oven to 180 degrees.
  2. Cut the carrots and potato into 2cm cubes and toss them together with the spices and coconut oil in a baking try. Place them in the oven to cook for 20 – 30 minutes or until slightly soft.
  3. Meanwhile, slowly sweat the onions and leeks in a large pan until the onions are translucent and the leeks are soft.
  4. Add the chilis, carrots, potatoes, coconut milk and stock to the pan and simmer for 10-15minutes.
  5. Once the carrots and potatoes are soft, blend using a hand blender or food processor before serving.
  6. Garnish with the coriander.

Let me know how you get on!

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