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Spicy Carrot Soup with Yogurt

This soup is exactly what you need. Perfectly balanced sweet, salty, savoury and spicy! If you are looking for something to mix up your weekly menu- this is it. A gorgeous thick and velvety soup- it satisfies the belly while being light on the wallet and the earth.

Super easy and quick to whip up, this is a midweek winner. Keeping well in the fridge for a few days (don't add the toppings til ready to serve) it can also be a timesaver. Go on- spicy carrot... you know you want to try it!

Serves 4

What you need:

  • Glug of olive oil

  • 6 carrots, roughly chopped into chunks 1 brown onion, chopped

  • ¼ cup brown sugar

  • 1 bullhorn pepper, chopped with seeds intact

  • ½ tsp chilli powder

  • 40 g butter

  • 6 cups chicken or vegetable stock

  • Salt and pepper to taste

For serving:

  • Greek yogurt

  • Fresh coriander

  • White sesame seeds (you can toast these on a pan for extra depth of flavour)


  1. Heat a good glug of oil in a soup pot over medium heat. Add the chopped veggies and cook until the onion is fragrant and translucent. Stir frequently.

  2. Add the stock, butter and chilli powder and bring to a boil.

  3. Reduce to a simmer and cook until all of the veggies are soft and tender.

  4. Use a stick blender to puree the soup until smooth. Season with salt and pepper.

  5. To serve, top with a dollop of yogurt, a generous handful of coriander and tablespoon of sesame seeds.


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