Energy boost carrot soup with orange, coconut & coriander


  1. Peel then chop and slice the potatoes and carrots into smallish chunks. Chop the onion.
  2. Measure the stocks out. Juice the orange (or use equivalent of squeezed juice). Wash, dry and chop the coriander.


  1. Melt the butter in a heavy bottomed saucepan on low heat. Add the onion and crushed garlic with a pinch of salt. Cook very gently on a low heat for about 5 minutes, stirring with a wooden spoon, until they soften and become translucent, without browning.
  2. Add the carrot slices and potato chunks. Stir. Cover with a piece of baking/greaseproof paper if you have any. Let the vegetables sweat and develop flavour over the lowest heat for 10 minutes. Check so they don’t catch, colour, burn at all. Put the lid on.
  3. Remove the paper. Add the chopped coriander, stock or water, coconut milk, orange juice, a squeeze of lime and salt and pepper.
  4. Increase the heat until the soup boils. Now reduce the heat to low, cover the pan and simmer until the carrots are soft. They could take 30-40 minutes. Test with a knife.
  5. Set the mix aside to cool a bit. Then liquidise in a blender or with a handheld blender for a few minutes or until smooth. Taste, reheat gently, stirring and check and adjust the seasoning.


  1. Serve hot with lime wedges for squeezing at the table. Top with extra torn coriander. This is particularly good with my treacle bread, toasted and buttered.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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