Thai Carrot Soup

It’s still fairly chilly in London though the weather is supposed to warm up a bit at the weekend, which means the streets will be flooded with melted snow (and apparently rain coming our way – hurrah). And so I still feel like having soup most of the time. It seems to have become my Number One Comfort Food for now – not that I’m complaining. Soup is bliss.

I had this soup over Christmas: it was shop-bought and for the life of me, I cannot remember what the brand was. I just remember it was a big tub and I ate the whole thing because I liked it so much. 


6-7 medium carrots
1 white onion, roughly chopped
1 veg cube stock
1 red chili, seeds and all, chopped
1 garlic clove
1 can light coconut milk
1/4 tsp cumin seeds,
1/4 tsp ground coriander
1/4 tsp turmeric
very small handful of fresh coriander + extra to garnish
1/2 red bell pepper

Place all chopped vegetables in a large pot; they should reach almost to the rim. Cover with boiling water till about an inch from the rim. Cook with the lid on for ten minutes, then without the lid for fifteen mins. 
Add the spices. Blend till smooth then pour in the coconut milk. Stir and serve.

The Cookie Fairy

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