Thai-Style Carrot Soup

This delicious, quick to make soup is rich in vitamin A, and has a brilliant orange-yellow colour, just the thing for a cold winter’s night.


  • 1 T (15 ml) butter
  • 2 T (30 ml) canola oil
  • 2 onions, coarsely chopped
  • 1 t (5 ml) Ina Paarman's Masala Spice
  • 2 cups (500 ml) carrots, cut into rings
  • 2 t (10 ml) freshly grated ginger root
  • 3 T (45 ml) flour
  • 2 t (10 ml) curry powder
  • 4 cups (1 litre) water
  • 2 T (30 ml) Ina Paarman's Chicken Flavour Stock Powder
  • 1 cup (250 ml) coconut milk
  • Ina Paarman's Vegetable Spice to taste
  • 2 T (30 ml) Ina Paarman's Coriander Pesto
  • lemon zest

Sauté the onion, pre-seasoned with Masala Spice, in butter and oil until soft. Add the carrots and stir-fry over medium heat for 2 minutes. Add and mix in ginger, stir in the flour and curry powder. Blend well using a wooden spoon. Add the water, Chicken Stock Powder and coconut milk.

Simmer slowly for 20 minutes. Liquidise until smooth. Season to taste with Vegetable Spice. Add a squeeze of lemon juice if required. Garnish with a dollop of Coriander Pesto and lemon zest before serving.

Ina's Tip

Lemon and orange rind is nature’s own health food. It is very rich in antioxidants, so use whenever you can.

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