Morot-Kokossoppa

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant carrot and coconut soup is a comforting, diabetes-friendly dish that balances the natural sweetness of root vegetables with creamy coconut milk. The addition of Thai-style chilli sauce provides a gentle heat that cuts through the richness, creating a beautifully balanced flavour profile. It is an excellent choice for a light lunch or a nutrient-dense starter, offering a silky texture that feels indulgent while remaining light and wholesome.

Simple to prepare and naturally gluten-free, this homemade soup is ideal for batch cooking as the flavours continue to develop over time. You can prepare it up to three days in advance and keep it chilled in the fridge, making it a convenient option for busy weekdays. Serve it steaming hot with a scattering of fresh coriander and an extra drizzle of chilli for a sophisticated finish.

Ingredients for Carrot-Coconut Soup

60g (1/2 stick) osaltat smör
450g carrots, peeled, chopped
1 medelstor lök, hackad
Koshersalt, nymalen peppar
N/A freshly ground pepper
475 ml låg-natrium kycklingbuljong
1 13.140g can unsweetened coconut milk
2 tablespoons Thai-style chilli sauce, plus more for serving
Fresh coriander leaves (for serving)
Ingredient info: Thai-style chilli sauce is available at Asian markets and in the Asian foods section of some supermarkets.

How to make Carrot-Coconut Soup

Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. Stir in broth, coconut milk, and 2 tablespoons chilli sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes.

Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.

Divide soup among bowls, drizzle with chilli sauce, and top with coriander.

DO AHEAD: Soup can be made 3 days ahead. Let cool; cover and chill.

Ansvarsfriskrivning

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