Carrot Soup with Ginger & Chilli

Serves: 4 to 6


  • 6 medium to large Zerella carrots pealed and roughly cut
  • 1 large brown onion chopped
  • 50gr fresh crushed ginger
  • 20gr garlic crushed
  • 1 large chopped chilli
  • 50ml peanut oil
  • 80gr vegetable stock powder (500ml vegetable stock)
  • 100ml sweet chilli sauce
  • 50gr crunchy peanut paste
  • A pinch coriander
  • A dollop natural yogurt
  • Cracked salt and pepper


Click the +/- symbols or step heading to open or close the recipe steps

Step 1 - Gentle Fry

In a large pot heat peanut oil and gently fry onions, ginger, garlic & chilli.

Step 2 - Add Carrots & Stock

Add in carrots and vegetable stock (500ml of water if using powder) cook on medium heat, until soft.

Step 3 - Remove From Heat & Blend

Once soft remove from heat and blend with a stick mixer until smooth.

Step 4 - Add Peanut Paste & Sweet Chilli

Now blend in peanut paste & sweet chilli and return to heat.

Step 5 - Serve

Once all has combined you can now serve into a suitable bowl topped with the dollop of yogurt, coriander and seasoned with cracked salt and pepper.