Eat Cheap Episode 1 – Asian Style Carrot Soup

It’s January and many people feel like as if there is a hole in their wallet after all the festive Christmas and New Year’s celebrations. Since the lack of money unfortunately is quite widespread this first month of the year I’m planning a small “Eat Cheap”-series of 5 episodes, where I hopefully will ease the pain and make the money last a bit longer. Basically this series is all about eating delicious, nutritious food for a low cost. I draw the limit at 8 EUR (which equals around 75 SEK or 9 USD) for a dinner of 4-6 servings. The level of complexity may vary for each episode, but we start off with an easy one. So every 5th day, with start today January 10th, I will present a new recipe suited for the whole family. Let’s start!

This first meal in the series is a rich carrot soup with Asian influences. A perfect everyday meal that is especially satisfying and warming this time of the year. With hearty, creamy and spicy vibes this soup is going to be loved by the whole family. And since the soup is very inexpensive, around 5 EUR, you have almost half the cash left to spend on bread and toppings.

A heads up before we get started with the actual recipe; the youngest members of the family might want a less spicy version of the soup, but its heat level is easily adjusted by adding a few spoonful’s of milk into their bowls before pouring the hot soup over, or even cut down on the Sambal oelek.


Asian Style Carrot Soup


500 g carrots
3 cans coconut milk (3×400 g)
1 garlic clove
40 g ginger
1 tbsp. curry powder
1 tbsp. red curry paste
2 tsp Sambal oelek
1 ½ tbsp. fish sauce
1 veggie stock cube
30 g lime juice (1 piece)
White pepper
Neutral oil
Optional milk, coconut milk or water for dilution


To serve


Rinse the carrots to get rid of any dirt. Don’t bother peeling them it just takes time and a lot of nutrition in the skin is also wasted. Fry the carrots on medium heat in some neutral oil in a big pot for about 5 minutes. Rinse the ginger but keep the skin and peel the garlic before roughly chopping them. Add the ginger, garlic, curry powder, curry paste and Sambal into the pot and fry for another minute to release all the flavors. Pour over the coconut milk, add the stock cube, fish sauce and lime juice. Pop the lid on and let the soup boil on low heat for about 30 minutes or until the carrots has softened. Use a hand blender and mix the soup to a smooth creamy consistency. Add salt and pepper to taste and dilute the soup with some milk, coconut milk or water to your desired consistency and level of heat. Personally I like to add 200-400 g.

Serve the soup with whatever bread and toppings you fancy for the day.


Eat Cheap Episode 2 - Falafel Stuffed Pita with Veggies and Tahini Yoghurt Dip
Christmas Ham with Crispy Mustard Topping