Roast Carrot & Coconut Soup

This soup is full of flavour and provides a wonderful variety of vitamins, minerals and antioxidants.




1kg washed carrots


6 cups vegetable stock
410ml coconut milk
2 tbs white miso
Sprinkle of good-quality store-bought dukkah
Handful of coriander leaves
2 tbs harissa (if you like it spicy!)
1 tbs Moroccan spice mix
1/3 cup (80ml) olive oil
Salt, to taste


For the roast carrots, preheat oven to 200°C. Line a baking tray with baking paper. Toss 1kg washed carrots with 2 tbs harissa (if using), 1 tbs Moroccan spice mix, 1/3 cup (80ml) olive oil and a little salt, then place on prepared tray. Cover with baking paper and foil and roast for 50 minutes or until soft.

Thickly slice 3 spicy roast carrots and set aside. Place the remaining carrots in a blender with any remaining spicy oil from the roasting tray and 1 cup (250ml) vegetable stock, then blend into a smooth thick purée. Pour the mixture into a saucepan over medium heat, then add 5 cups (1.25L) vegetable stock, 1 1/4 cups (310ml) coconut milk and 2 tbs white miso.

Once hot, season to taste, then ladle the soup into four bowls and top with the reserved sliced carrots and 100ml coconut milk. Sprinkle with some good-quality store-bought dukkah and a handful of coriander leaves.

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