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Curried Carrot Soup


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Constantly trying to think of filling, nutritious recipes to feed the whole family! Well my friends I think we have a winner for you here! Soups are a great option and can often be made relatively cheap, there perfect for cooking in bulk and freezing as well as easy to pack lots of nutritious veggies in! 


We have the beautiful Laurel from @laurelstreetkitchen on this weeks edition of her recipe of the week showing us how to whip up an easy and hearty meal that is guaranteed to be a hit with the whole family!





  • 2 tablespoons coconut oil

  • 6-8 large carrots, chopped

  • 1 yellow onion, chopped

  • 2 cloves garlic, chopped

  • 1-inch piece ginger, chopped

  • 1 teaspoon ground cumin

  • 2 teaspoons Madras curry powder

  • 1 bay leaf

  • 4 cups vegetable stock

  • 1/2 bunch cilantro, chopped

  • Kosher salt

  • 1, 13-ounce can coconut milk

  • 1 lime, quartered



  1. In a large stockpot over medium heat, warm the oil. Add the carrots and onion and cook until just soft and the onion starts turning translucent 4 to 6 minutes. Add the garlic, ginger, cumin and curry powder and cook until fragrant, 1 to 2 minutes.

  2. Add the bay leaf and vegetable stock. Bring to a boil, reduce to a simmer and add the cilantro. Cook until the carrot is completely soft and falling apart, 20-25 minutes. Season with a couple pinches of salt. (If making for a baby, season at the very end after removing a portion.)

  3. Turn off the heat and let cool slightly. With an immersion blender, puree the soup until smooth. (Alternatively, transfer to a blender and blend until smooth. Then return to the pot). Add the coconut milk and stir. Cook for another 5 minutes until the flavours meld.

  4. Season to taste with salt and a squeeze of lime. Serve on its own or with toppings like microgreens and crunchy seeds. 


Serves 4


For more delicious, homemade recipes head on over to Laurel's blog Laurel Street Kitchen and follow her on Instagram @laurelstreetkitchen


Enjoy lovelies!



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