Carrot and coconut soup

Carrot and coconut soup

Total: 40 Min. | Active: 40 Min.
Low Carb
Nutritional value / people: 312 kcal
, Fat: 21 g
, Carbohydrate: 22 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1tbsp sesame oil
1 spring onion incl. green part, cut into thin rings, greens set aside
500g carrots, thinly sliced
1tin corn kernels (approx. 150 g), drained
2 kaffir lime leaves
1 ½tbsp red curry paste
1 ¼litres vegetable bouillon
2 ½dl coconut milk
½tsp turmeric


40g salted peanuts
2tbsp coriander, coarsely chopped
1 red chilli, cut into thin rings
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How it's done


Heat the oil in a pan. Briefly sauté the spring onions. Add the carrots, corn kernels, kaffir lime leaves and curry paste, cook briefly. Pour in the stock and coconut milk, add the turmeric, bring to the boil. Reduce the heat, cover and simmer for approx. 30 mins., purée.


Serve the soup in bowls. Garnish the soup with reserved spring onion greens, the peanuts, coriander and chilli.

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