Roasted carrot soup with spices, dill, mint and coconut

Main or Starter, serves 2

Bold spice flavours complement Lowlander Ginger & Lime Leaf.
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  • 500 gr carrots, roughly chopped
  • 2 pcs star anice
  • 1 vanilla pod, cut lengthwise
  • 2 tbsp neutral olive oil
  • 2 shallots, chopped
  • 1 clove of garlic, chopped
  • 1 tbsp fresh grated ginger
  • 1 stalk sereh (lemon grass)
  • 2 tsp ground cumin
  • 1 tsp ground coriander seeds
  • 500 ml vegetable stock
  • 100 ml coconut milk
  • 1 tbsp fresh dill needles
  • 1 tbsp fresh mint leaves
  • 1 tbsp roasted and chopped hazelnuts
  • Optional: 1/2 tsp chili flakes

This is how you make it:

  1. Preheat the oven to 180 degrees Celsius
  2. Divide carrots on an oven tray and add star anise, vanilla and 1 tbsp of olive oil.
  3. Season with salt & pepper and mix well to cover all carrots with the oil.
  4. Roast in a preheated oven for 15-20 minutes.
  5. In the meantime heat 1 tbsp of olive oil in a large soup pan to fry the onion and garlic until translucent.
  6. Add ginger, vanilla, sereh, cumin and coriander seeds and bake for 1 minute.
  7. Add the stock, bring to a boil.
  8. Add the carrot mix from the oven and simmer for 10 minutes.
  9. Remove vanilla pod and star anice, add the coconut milk and blend the soup.
  10. Season to taste with extra salt and pepper and leave to simmer for a few more minutes.
  11. Divide the soup over 2 plates and garnish with dill, mint, hazelnuts (and if you like it spicy: some chili flakes).

Serve with freshly bakes flatbread, yoghurt dip and a glass of Lowlander Ginger & Lime Leaf.