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Carrot and Coconut Soup

Carrot and Coconut Soup

15 min
  • 4 tbspbutter
  • 1 pconion
  • 1 pinchsalt
  • 0,25 tspblack pepper
  • 450 gcarrots
  • 500 mlvegetable stock
  • 1 cancoconut milk
  • 1 stalklemon grass
  • 1 tspginger
  • 2 tbspsweet chilli sauces

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multi-purpose blade
Melt the butter in a medium-sized pan over medium heat. As soon as it is frothy and a little golden brown, add the chopped onion, 1 tsp salt and pepper and stir in, allowing to sweat for about 2 minutes until the onion just becomes translucent. Stir in the finely chopped carrots. Fry for 18-20 minutes until the carrots are soft and the onion is golden yellow. Add vegetable broth, coconut milk, lemongrass and ginger to the pot. Bring everything to the boil, reduce the temperature to a slight simmer, put a lid on (leaving it open a crack) and simmer for about 40 minutes. Stir in the chilli sauce, remove from heat and allow to cool slightly. Remove the lemongrass and discard. Purée the soup in the pan using the bamix® multi-purpose blade until the soup is completely smooth. Season to taste with salt. Before serving, briefly whip the soup with the bamix® beater. Distribute on soup plates and garnish with chilli oil, crispy shallots and coriander. For the chilli oil If you want to prepare a hot chilli oil fairly quickly and cannot wait for hours or days, there is a trick: wash the chillies and chop them coarsely with the bamix® Processor. Heat the oil in a small pan at medium to high temperature. Add the chilli flakes to the hot oil and fry for 3-4 minutes at low temperature until they are fragrant. Remove from the heat and allow to cool. Otherwise, put the chillies in the oil as normal for a few days. For the roasted onions/shallots Use the bamix® SliceSy® and disc no. 4 to slice the onions/shallots into fine rings. Then carefully fry them in a little oil until they are golden brown. Place them on a piece of kitchen roll and allow the grease to drain off.

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