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Carrot and coconut soup
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 312
  • Fat about 21g
  • Carbohydrates about 22g
  • Protein about 7g
This is needed
This is needed for 4 people
  • 2 kaffir lime leaves (Thai-Kit)
  • 1 spring onion incl. green part, cut into thin rings, greens set aside
  • 1 tin corn kernels (approx. 150 g), drained
  • 500 g carrots, thinly sliced
  • 1 tbsp sesame oil
  • 1.25 litres vegetable bouillon
  • 2.5 dl coconut milk
  • 1.5 tbsp red curry paste
  • 0.5 tsp turmeric
  • 40 g salted peanuts
  • 2 tbsp coriander, coarsely chopped
  • 1 red chilli, cut into thin rings
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And that's how it's done
And that's 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., 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.