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Its super hot now! 

Its summer here and we gotta enjoy it till the heat lasts, isn’t it? Carrot and Coconut Soup is the perfect light soup for weeknight dinners for almost all seasons. The summer heat makes it tough to have extra energy and time spent in the kitchen and that’s when a quickie like this soup comes to rescue.

Carrot and Coconut Soup is made using literally 5 ingredients and can be paired with something warm if interested during winters or can be stored in the fridge and enjoyed cold during summers. A drizzle of olive oil on the soup give its an amazing flavor. This same recipe can be repeated with just tomatoes or beetroot instead of carrots. But I am yet to try it with other veggies as I am total head over heels with this veggie soup which is the perfect #vegan & #glutenfree meal option.

This soup can be meal prepped and stored in the freezer for upto 2 months in advance, isn’t that super cool?


Healthy Suppers by Spice Trip with Paulami

Carrot & Coconut Soup

Serves: 4 people (1 serving each)

Prep Time: 10 minutes

Cook Time: 20 minutes


  • ¼ cup – butter
  • 5-6 medium carrots, peeled, chopped
  • 1 medium onion, chopped
  • Salt and freshly ground black pepper
  • 2 cups low-sodium chicken broth
  • 1 can (250 ml) unsweetened coconut milk
  • 2 tablespoons Thai-style chili sauce plus more for serving (totally optional)
  • Fresh coriander & mint leaves (for serving)
  • 1-2 tbsp Olive oil


  • Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes.
  • Stir in broth or broth cubes, coconut milk, and 2 Tbsp. chili sauce.
  • Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft.
  • Puree the soup really smooth once it cools down.
  • Meantime, clean the same saucepan and add the soup paste in it. Add a cup of water or less/more based on the desired consistency. Check for seasoning and add salt and pepper based on preference.
  • Serve it in soup bowls with 1/2 tsp of olive oil on top of each bowl. Garnish with fresh coriander and mint leaves.

Happy Cooking 🙂


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