Carrot Coconut Soup
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Carrot Coconut Soup

Submitted by: Arlene

Prep Time: 25 Minutes

Cook Time: 0 Seconds

Servings: 5

This is a great tasting, super healthy soup! The ginger and curry give it just the right amount of heat without being overly hot.


    1 tbsp. coconut oil

    1 lrg. onion

    2 c. carrot

    1 c. sweet potato

    4 clove garlic

    2 tbsp. fresh ginger

    1/4 tsp. sea salt

    1/2 tsp. black pepper

    1 tsp. curry powder

    3 c. vegetable broth

    5 oz. canned coconut milk

    1 tsp. turmeric


In a medium pot, saute chopped onion in coconut oil for about 5 minutes. Add sliced carrots, sweet potato (cut into 1/2-inch cubes), chopped garlic, ginger (sliced or grated), curry, sea salt, pepper, and turmeric to onion, sauteing another 10 minutes (intensifies flavor). Add broth, simmering until veggies are nice and tender. Mash with a potato masher to break everything up. Using a hand-held emulsifier, blend until smooth, stir in coconut milk, and serve. OR pour mixture into a blender, blending till smooth, doing so in 2 batches (to prevent an eruption accident). Return to pot, stir in coconut milk, and reheat.

This soup is great reheated, so make a double or triple batch, and freeze some.

NOTE: I've made this with and without turmeric, and you can't tell the difference. The spiciness of the ginger and curry hides the turmeric flavor while yielding turmeric's super health benefits.