Sweet and Spicy Carrot Soup
Sweet and Spicy Carrot Soup
Enjoy this quick and easy soup recipe from Inspired with Anna Olson.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 15 minutes
  • Cooking Time 30 minutes
  • Yield 8 servings
  • 30 millilitres Olive or Vegetable oil
  • 120 grams diced cooking Onion
  • 450 grams peeled and diced Carrots
  • 225 grams peeled and diced Sweet potato
  • 5cm piece Lemongrass, bruised with the back of a knife
  • 1 clove Garlic, sliced
  • 20 grams fresh Ginger, peeled and sliced
  • 5 millilitres Lime zest
  • 750 millilitres Chicken or Vegetable stock
  • 200 grams Cream cheese
  • Juice of 1 Lime
  • Salt & pepper
  • Sambal or Chilli paste, to taste
  • Toasted Coconut, for garnish
  • Chopped fresh Thai basil, for garnish
  1. Heat a medium soup pot over medium heat and add the oil. Add the onion and sauté until the onion is translucent, about 5 minutes
  2. Add the carrot and sweet potato and stir. Add the piece of lemongrass, ginger, garlic and lime zest and stir for one minute, until you can smell the fragrances
  3. Add the stock and bring to a full simmer. Reduce the heat to a gentle simmer, cover and cook until the carrots and sweet potato are tender, about 20 minutes
  4. Remove the lemongrass and discard it. Puree the soup until smooth. Add the cream cheese, a little at a time and puree until incorporated Adjust the consistency (if needed) to thin it out by adding a little extra stock or water
  5. Stir in the lime juice and season to taste. Stir in the sambal or chilli paste to taste, or serve it as a garnish, along with the toasted coconut and Thai basil, which can be sprinkled on top

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