Hot carrot-and-coconut smoothie

Hot carrot-and-coconut smoothie

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4 to 6
  • Easy
  • Carb Conscious Dairy free Health conscious Heart friendly Vegan recipe collection
  • 5 minutes
  • 10 minutes


  • 1 t Jalfrezi curry paste
  • 1 x 400 g can coconut milk or cream
  • 4 cups carrot juice
  • 2-3 stalks lemongrass, crushed
  • Sea salt and milled pepper, to taste
  • Raw baby carrots, to serve

Cooking Instructions

Stir-fry the curry paste in 1 to 2 tablespoons of the thick top of the can of coconut milk.
Stir in the rest of the coconut milk. Add the carrot juice and crushed lemongrass, and heat through.
Check seasoning. Discard the lemongrass and ladle the hot soup into mugs or large soup cups. Serve with raw baby carrots on the side.

Cook’s tip: Freshly juiced carrots are the richest and best vegetable source of vitamin A, but using bottled carrot juice saves time.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

Social Media

Related Recipes