At a glance
You're making a silky, deceptively spicy carrot soup that comes together in about 40 minutes. Grating the carrots speeds up cooking and keeps more nutrients intact, while the real magic happens when you layer in ginger, pepper, and chilli for that unexpected kick. The garnish — carrot ribbons pan-fried into a rose shape with spring onion petals — transforms this from comforting to restaurant-worthy.
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Prep the carrots
Heat the coconut oil in a large pot. Slice the carrots into rounds or grate them coarsely. Grated carrot cooks faster, so we recommend going that route — it saves time and helps preserve more vitamins.
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Sauté and season
Add the carrot to the melted coconut oil along with the grated ginger. Stir and cook for about five minutes. Season with salt, pepper and chilli, then stir again.
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Simmer and blend
Pour in the coconut milk and add about a decilitre of water or stock. Cover and simmer until the carrot is tender. Blend the finished soup until completely smooth. If needed, thin it out with a little more water or stock and warm through for a few minutes.
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