Caterina Giammarresi shares a hearty carrot, coconut milk, and lentil soup recipe perfect for Scottish winter. 




Due to a variety of illnesses I managed to acquire all at once over the holiday, I spent the majority of my time either unwilling or unable to eat very much. This is a sad state of being for someone such as myself who is constantly eating and cooking. On the bright side, since I could really only eat soup, I was forced to get more creative in this area.

Now that I’m back in St Andrews, I wanted to make something hearty, warm, and in season. Carrots are growing at this time of year and are very inexpensive at the store, so I bought a kilo of them and decided to make some soup. I hope you enjoy!


  • 1 large onion
  • 3 tablespoons extra virgin olive oil
  • 3 cloves of garlic
  • 8 large carrots
  • 1 can coconut milk
  • 2 cups vegetable stock
  • ¾ cup lentils
  • Salt & Pepper, to taste
  • 2 tablespoons chili powder (Optional)
  • Cilantro, nuts, etc to garnish (Optional)


  1. Dice onions, chop carrots into small pieces, mince garlic.
  2. Heat extra virgin olive oil in a large saucepan on the stove, sauté onions. When they become transparent, add garlic and carrots.
  3. Sauté until carrots are soft. I covered the saucepan with the lid to capture the steam. Be sure to stir constantly and not to let it burn.
  4. In a medium sized pot, bring to the boil the vegetable stock and coconut milk. Add lentils. Cook for about 5 minutes, then add the onions, garlic, and carrots to pot. Mix and let sit for a few more minutes.
  5. Let the mixture cool, then pour it into your food processor or blender and process/blend until smooth. I had to do this in two batches because my food processor was not big enough.
  6. Add salt, pepper, and chili powder to taste.
  7. Garnish, if desired. And serve!


Caterina Giammarresi 

Photo credits: Caterina Giammarresi


More of Caterina’s delicious creations (and gorgeous food photography) can be found on her new blog, Amore e Sapore.