Coconut & Carrot Soup with Peanut

A comforting, gently spiced soup with natural sweetness from carrots, richness from coconut, and depth from peanut butter. Warming when served hot and beautifully refreshing when chilled, this is a versatile bowl that works year-round.

Serves 4. 

Ingredients

• 8 carrots, peeled and grated

• 1 onion, diced

• 1 thumb of ginger, finely grated

• 2 cloves garlic, crushed

• 1 tbsp coconut oil

• 2 cups vegetable stock

• 1 tin coconut milk

• 2 tbsp smooth peanut butter

• Salt, pepper, and chilli to taste (chipotle works particularly well)

To garnish:

• Fresh coriander

• Chopped peanuts (or toasted seed mix or dukkah)

• Hot sauce or cream

Method

1. Build the base
   Heat the coconut oil in a large pan over medium heat. Add the onion and sauté for 3–4 minutes until softened. Stir in the carrot, garlic, and ginger, cooking gently for a few minutes until fragrant and soft.

2. Simmer
   Pour in the vegetable stock and bring to a gentle simmer, approximately 20 minutes.

3. Blend
   Add the coconut milk and peanut butter. Allow the soup to cool slightly, then blend until smooth. Add extra stock if needed to reach your preferred consistency.

4. Finish & serve
   Season to taste with salt, pepper, and chilli.

To Serve

Serve hot or cold, topped with a dollop of cream, a drizzle of hot sauce, chopped peanuts, and fresh coriander. Simple, nourishing, and deeply satisfying.