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


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


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

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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., remove the kaffir lime leaves and purée the soup.


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

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