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Red Thai Carrot soup

serves: 2 people
Cook time: 50 minutes


3 large carrots
Tbsp olive oil for cooking
Squeeze fresh lime juice
1/2 veggie stock cube
100ml canned coconut milk
Tbsp red thai curry paste
1 cup drinking coconut milk
Small handful fresh coriander
Tsp Arctic Berries Sea Buckthorn Powder


Preheat your oven to 180c.
Roughly chop the carrots in 1/4’s and place these onto a baking sheet. Drizzle with a little olive oil. Pop these into the oven to roast for around 40 minutes.
Once these are cooked, combine all of the ingredients in a high speed blunders and blitz until smooth and creamy. You can add more milk or water here if needed to reach a thinner consistency.
Heat until piping hot before serving with garnishing of your choice.

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