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+ servings

Curried Carrot & Courgetti Soup in a Jar

Course Lunch
Servings 1 jar of soup
Author Izy


  • 1/2 a batch Curried Carrot Paste , (recipe follows)
  • 2 tsp coconut butter , (aka creamed coconut or coconut manna)
  • 1 small courgette , , grated into noodles (see animation in post) or spiralized
  • a handful of baby spinach
  • toppings: handful of fresh coriander , , wedge of lime, toasted sesame seeds, chilli flakes sliced shallot


  • In the bottom of a medium jar (you’ll need a jar which has a good seal on the top), place the curry paste and coconut butter. Layer the grated courgette and spinach leaves on top.
  • Take a small piece of cling film and place your chosen toppings on top. Wrap the cling film up around the toppings, twisting it together to make a little pouch of goodies. Place this on top of the spinach in the jar. Seal the jar with the lid.

To eat:

  • Remove the cling film pouch from the jar. Pour in a mugful (about 250ml) of just-boiled water and stir together well. Unwrap the pouch and sprinkle the soup with the toppings.


- inspired by Hugh Fearnley-Whittingstall's recipe from River Cottage Veg Every Day! and Serious Eats