Spiced Carrot Soup | Melissa Hemsley
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Spiced Carrot Soup

Soups & Bowl Food

Spiced Carrot Soup

You’ve probably got these spices but you could always swap the cumin or coriander for a touch of smoked paprika too, anything goes with soup. I absolutely love carrots but do feel free to swap them for sweet potato, squash, celeriac or parsnip if you prefer.


  1. Fry onion in coconut oil, stirring now and then for 5 minutes until softened. Use the time to prep everything else
  2. Add garlic and spices and let fry for another minute.
  3. Add the chopped carrots along with the coconut milk and the liquid, stir then put the lid on and let simmer away for about 15 – 18 mins (until the carrots are tender then add a pinch of sea salt, pepper and lemon juice.
  4. Blend in batches, seasoning to taste then serve up with a drizzle of olive oil, extra lemon and chilli flakes and coriander if you like.


Serves 4

  • 1 large onion, roughly
  • 3 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbs coconut oil or ghee
  • 8 medium carrots, about 800g
  • 400ml tin coconut milk
  • 500ml of quality broth/stock/water
  • juice of 1/2 lemon
  • sea salt and pepper

To Serve

  • Fresh coriander
  • Black pepper/chilli flakes
  • Drizzle of extra virgin olive oil

My Cookbook

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