Spicy carrot, coconut and cumin soup


Love a good carrot soup! The kind of soup that’s still appealing in Spring. There’s something so comforting yet also luxurious about the rich and velvety finished product, if the carrots’ sweetness is offset well by spices or chilli heat and/or herby and earthy tones. This great recipe by Kiwi chef Peter Gordon (from the book ‘Sugar Club’) achieves that balance. No need to peel organic carrots – just make sure they’re scrubbed really clean.


  • 750g carrots
  • 4 red onions
  • 3 cloves garlic
  • 2cm thumb of ginger
  • 1 small-medium red chilli
  • 40ml sesame oil
  • 1½ teaspoons cumin seeds
  • ½ teaspoon fennel seeds
  • ¾ teaspoon turmeric powder
  • 750ml coconut milk
  • 180ml water
  • Salt and black pepper
  • ½ cup fresh coriander leaves


  1. Wash and scrub your carrots clean and slice them finely. Peel and finely slice the onions, garlic and ginger. Finely slice the chilli.
  2. Heat the oil to almost smoking and add the chilli, garlic, ginger, cumin and fennel seeds. Fry on a fairly high heat, stirring constantly for 1 minute. Next add the onions and fry for 4 minutes, stirring occasionally.
  3. Then add the carrots and turmeric and turn down the heat. Sauté for 10 minutes, stirring occasionally, then add the coconut milk and water and bring to the boil. Turn down and simmer for about 15 minutes until carrots are soft.
  4. Remove from heat and allow to cool before blending to a purée with a stick blender or liquidiser. Test for seasoning and add salt and black pepper.
  5. Reheat just before serving and stir in finely chopped coriander leaves just before serving.