I love soups anytime of the year. When I was playing around in the kitchen one weekend using up leftovers, I came across some carrots, a can of coconut milk, and an almost empty bottle of Thai chili sauce. I thought, “Let’s combine these and see what we come up with.” Well, if I say so myself, this was the best soup I’ve ever made. It is velvety smooth, stunning in color, delicious to taste with a slight touch of heat, and the best part, it’s easy to make. This could definitely be a go-to soup to impress family or friends at your next dinner party. It’s also fabulous as a light lunch soup with toasted artisan bread or served as an entree with a portion of delicious Forever Oceans Kanpachi in these warm summer months.

Carrot Soup served with Forever Oceans Kanpachi

Serves 4
Soup Ingredients:
1 ½ pound carrots, washed, roughly chopped
1 yellow onion, peeled and roughly chopped
2 cloves of garlic, peeled and crushed
Sea salt and freshly ground black pepper
3 cups low-sodium vegetable stock
1 can unsweetened lite coconut milk
2 tablespoons Thai-style chili sauce

How to make:
Place the carrots, onion and garlic into a medium size saucepan, season with salt and pepper, then pour in the stock.
Place on the stove over a medium heat, bring to a boil then turn down to a simmer, cook for 15 minutes, stirring occasionally, until the vegetables are tender, and then carefully pour into a blender along with the coconut milk and chili sauce. Blend until smooth, pour back into the pan and reheat, taste and season (if needed.)

For the Kanpachi


4x 4 oz Forever Oceans Kanpachi filets


Freshly ground black pepper

2 oz olive oil


Lightly season each Kanpachi filet on both sides with salt and freshly ground black pepper. Place a frying pan over a medium to high heat on the stove, when hot add the oil, allow to warm through, then carefully add the Kanpachi portions one at a time. Cook for 3 to 4 minutes, then carefully turn over, continue to cook for a further 2 to 3 minutes, until cooked through, remove from the pan and keep warm.


To serve:

Pour equal amounts of the carrot soup between four warm bowls, add the Kanpachi then swirl around any leftover coconut milk and Thai chili sauce, and serve. 


Original Recipe:

Mark Allison

Corporate Executive Chef

Forever Oceans

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