Thai Carrot Coconut Soup

by Barry Lewis

Prep time
10 mins
Cook time
30 mins


1 x tablespoon of olive oil
One small white onion, peeled and diced
1 x clove of garlic, peeled and finely chopped
1 teaspoon Thai yellow curry paste
4 x medium / 3 x large carrots, peeled and diced
1 X topped and tailed stick of celery, chopped
1 low-salt vegetable stock cube plus x 1.5 cups (350ml)
1 x tablespoon (15ml) coconut cream
1 x tablespoon (15ml) single cream
1.5 x teaspoons cornflour

In this video we have been challenge by the folks at Heinz to taste their soup in a taste test against an established recipe! Heinz have launched soup of the day soups that are supposed to taste just like they have been made in the pan fresh, so with Barry in the barn kitchen and Mrs Barry in the home kitchen we make them both and taste test at the end!

If you would like to make the soup Barry made and cannot get hold of the Heinz version here is the recipe that Barry used, it’s surprisingly good and a very easy soup recipe – that carrot coconut soup.

Add the oil to the pan and heat on medium / high heat until oil is shimmering. Add the diced onion, garlic and Thai curry paste. Fry gently until onions are soft and light brown in colour.
Add the carrots and celery and fry for 2-3 minutes.
Put the kettle on to boil and when ready, dissolve one stock cube in 350 ml of boiling water
Add to the pan, stir, cover and simmer gently for 20 minutes. Take the soup off the heat and blend it to an almost smooth consistency add the coconut cream, single cream and cornflour and
stir through.
Take the pan back to a gentle heat and let it simmer for 2 minutes pour into a bowl, add a small pinch of salt to taste.