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Carrot, coconut and almond soup

Simon Boyle

This soup nourishes the mind, body and soul - it's one of the first meals I feed new apprentices.


Stuff you’ll need

1.5kg heritage carrots, peeled and chopped
3 large white onion, peeled and chopped
3 sticks of celery, peeled and chopped
4 cloves of garlic
2.5l of vegetable stock
60g 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

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

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. 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.