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Carrot, Coconut and Almond Soup


Serves 10
Prep time, 15 minutes
Cook time, 1 hour

Stuff you’ll need

1.5kg Heritage Carrots, peeled and chopped

3 large white onion, peeled and chopped

3 stick of celery, peeled and chopped

4 cloves of garlic

2.5l of vegetable stock

60g of flour

8 tbsp ground almonds

450ml coconut milk

1 lemon              

1 heaped teaspoon of Coriander seeds

1 heaped teaspoon of Cumin Seeds

Sea salt and freshly ground black pepper

A dash of olive oil

60g unsalted butter

Get stuck in!

  1. Place the butter and oil in a solid bottomed pan and allow to melt. Then add Spices and toast off for 2 mins. Then add all the vegetables and lightly sauté ensuring there is no colour. Cover and allow to steam for 5 minutes.

  2. Add the flour to the vegetables to form a roux. Allow to cook out slightly then slowly add the warm stock. At this point also add the ground almonds and bring to the boil then simmer until the carrots are soft enough to blitz.

  3. Add the coconut milk to the stock and blitz until smooth then pass through a fine sieve.  

  4. Add Lemon Juice and Season with salt and pepper to taste.

  5. To serve pour into the soup bowls and garnish.