Carrot & Coriander Soup W/ Red Chilli

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  • - 700g carrots, peeled and chopped.
  • - 1/2 onion, peeled and finely chopped.
  • - 2cm piece of fresh ginger, peeled and grated.
  • - 1 lemongrass stalk.
  • - 1 garlic clove, peeled and crushed.
  • - 1 tin (400ml) coconut milk (reserve 2tbsp to garnish).
  • - 1 organic vegetable stock cube.
  • - Olive oil.
  • - 2tbsp Rebel Chilli Red Chilli Sauce plus 1tsp to garnish.
  • - Handful of fresh coriander plus a few leaves to garnish.
  • - 1 red chilli, chopped to garnish (optional). 

This is a really light and healthy lunch dish.

Serves: 4 | Prep Time: 35 minutes | Difficulty: Easy.


  1. In a large pot, fry the onion on a little bit of olive oil. Add the lemongrass, garlic and ginger, and fry until the onion has softened.

  2. Add the carrots, coconut milk, 4 cups of water and the stock cube, and bring to the boil.

  3. Simmer until the carrots are soft.

  4. Remove the lemongrass and stir in the chilli sauce. Add the coriander.

  5. Using a hand blender, blitz until smooth.

  6. Drizzle with the reserved coconut milk and chilli sauce. Garnish with fresh coriander leaves and chopped chilli.

  7. Shop Red Chilli

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