Creamy Carrot Soup with Lirah White Balsamic

Lírah products:
Serves: 6-8
Difficulty: Easy
Prep time: 10 minutes
Cooking time: 1 hour
Have a hearty, healthy soup on the table in a flash! You can also replace the chicken stock with vegetable stock and this recipe will be suitable for vegans.




  • 5kg carrots, chopped into 7cm pieces
  • 1 brown onion, quartered
  • 1 bulb garlic, halved across the width
  • 3 tablespoons olive oil
  • 1 ½ tablespoons curry powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin ground
  • Salt & freshly cracked pepper, to taste
  • 4 cups chicken stock
  • 400ml coconut cream
  • 2 tablespoons Lirah Gourmet White Balsamic
  • Toasted coconut flakes and fresh coriander, to serve





  1. Preheat oven to 200 degrees.
  2. Place carrot and onion in a large bowl. Drizzle over olive oil and toss vegetables with herbs and spices. Season with salt and pepper and place on a baking tray in a single layer.
  3. Drizzle halved garlic bulb with oil and season well. Wrap the garlic in a single layer of foil and place on the baking tray with the other vegetables.
  4. Roast for approx. 50 minutes until vegetables are tender.
  5. Transfer vegetables from the baking tray to a large saucepan. Squeeze roasted garlic cloves from their skins into the saucepan. Pour over chicken stock.
  6. Blend vegetables and stock with a stick mixer, until everything is smooth. Stir in coconut cream and Lirah Gourmet White Balsamic.
  7. Warm soup over medium to high heat until heated through. Season with salt and pepper.
  8. Serve soup immediately topped with toasted coconut flakes, fresh coriander leaves and crusty bread on the side.


Note: If soup is too thick add a little extra stock or water to reach desired consistency especially if re-heating as soup will thicken up as it sits.

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