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Mild coconut carrot soup with shiitake, coriander and spring onion

12.03.2015 16:29

The carrot soup goes fantastically well with the shiitake mushrooms, both from a flavour and colour pov. I keep this soup very mild, since I have a daughter who won’t eat it otherwise, but for anyone liking a bit of spice, I can recommend adding more ginger to the soup, and a little fresh chili to the shiitake stir-fry.

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Serves: 15


  • SOUP
  • ½ litre water
  • 400 ml full-fat coconut milk (one can)
  • 1.5 tbsp. vegetable stock
  • 5 large carrots, chopped
  • 1 small clove garlic
  • ½ thumb-size ginger
  • 350 grams shiitake mushrooms (halved if large)
  • 1 thumb size ginger
  • 1 clove garlic
  • 2 tbsp tamari (or other gluten free soy sauce)
  • ⅓ cup water
  • 1 large bunch coriander, finely chopped (stems included)
  • 2 spring onion (thinly sliced, half the greens included)
  • Juice from one lime


  1. First of all, make sure to prepare the chopping to start.
  2. Put the water, coconut milk, vegetable stock and chopped carrots in a pot and boil for three to four minutes until the carrots start to soften slightly.
  3. During these few minutes, stir-fry the mushrooms on medium to high heat in a pan for a couple of minutes together with the water, the tamari, the chopped ginger and garlic. Then remove from the stove, and add the chopped spring onion and the coriander.
  4. ITransfer the soup to a food processor, ad the garlic and the ginger and run on full speed for a half a minute or until completely smooth. Then pour into serving bowls, and add a very generous serving of the mushroom/spring-onion/coriander mix. Squeeze over some lime and serve immediately.

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