Exploring Indo-Chinese flavours With Spicy Carrot Soup

5 from 6 reviews

Get into Indo-Chinese cuisine easily with this flavourful Spicy Carrot Soup!




  1. Peel and roughly chop your carrots, onion, sweet potato, red chili.
  2. In a large heavy bottomed stock pot or French oven, heat up your ghee and saute the onions until transculscent.
  3. Add the minced garlic and saute until fragrant (60 seconds).
  4. Add the rest of your vegetables: carrots, sweet potato, red chili, lemon grass.
  5. Add the soy sauce, fish sauce (if using), white pepper, and a big pinch of sea salt and then immediately add the stock.
  6. Heat to a boil before immediately lowering the heat and simmering until all of the vegetables are tender (about 30 minutes).
  7. Using an immersion blender, blend the soup to your desired consistency, or leave it chumkier and more rustic.
  8. Serve soup in bowls garnished with chopped coriander leaves and a sprinkling of toasted sesame seeds.

Keywords: indo-chinese, soup of the week, carrots, coriander, stock