Carrot and coriander soup with prawns, yogurt and raw spinach


I love to make this soup in the autumn. Beautiful colours for the season, comforting, warming and easy to digest. Keep it light for dinner or serve it with rice for lunch.

Serves 2

Prep: 5 min  Cook: 15 min Total: 20 min


  • 1 tsp olive oil

  • 1 small onion, chopped

  • 1 garlic clove, crushed

  • 1 tsp coriander powder

  • 1 tsp ginger powder

  • ½ tsp turmeric

  • 2 medium carrots, chopped

  • Sea salt and black pepper

  • 6 prawns

  • 1 tbsp coconut butter

  • 1 tbsp Greek yogurt

  • 6 spinach leaves, chopped


1- Make the soup: Fry the onion in olive oil until softens, about 3 minutes. Add the garlic, coriander, ginger and turmeric. Cook for a minute, then add the carrots and water, bring to a simmer. Cook for 10 minutes or until the carrots are very soft. Bland the soup until smooth in a blender. Season to taste with salt and pepper.

2- In a non stick pan, heat the coconut butter over medium-high heat. Add the prawns and cook for 2 to 3 minutes on each side. Top you soup with the prawns, yogurt and raw spinach.

Camille AubertComment