Coconut Carrot Soup

Coconut Carrot Soup is not something you would typically think to make without some prompting. But – It’s AWESOME!

The coconut milk makes it silky smooth, the honey adds a little sweetness and the orange/cumin flavor combo makes it different than any other soup you’d typically have.

Because the Coconut-Carrot soup is getting blended – you don’t have to spend a lot of time chopping everything perfectly.

This is a serious, rough chop kind of soup.

Like I said – It’s awesome. 🙂

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Check out some of our other One Pot Meals too!

Carrot Soup
Print Recipe
Coconut Carrot Soup is not something you would typically think to make without some prompting. But - It's Awesome! The coconut milk makes it silky smooth, the honey adds a little sweetness and the orange/cumin flavor combo makes it different than any other soup you'd typically have. And because it's all getting blended, you don't have to spend a lot of time chopping everything perfectly. This is a serious, rough chop kind of soup.
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Carrot Soup
Print Recipe
Coconut Carrot Soup is not something you would typically think to make without some prompting. But - It's Awesome! The coconut milk makes it silky smooth, the honey adds a little sweetness and the orange/cumin flavor combo makes it different than any other soup you'd typically have. And because it's all getting blended, you don't have to spend a lot of time chopping everything perfectly. This is a serious, rough chop kind of soup.
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Ingredients
Servings: people
Instructions
  1. Heat your pot with a bit of oil
  2. Add all chopped veggies, spices & thyme Remember - 1. don't spend a lot of time chopping. This will get blended anyway! 2. Cumin can be strong, so go easy on that one. You can always add more later.
  3. Let cook 3-5min on medium-high heat, stirring occasionally.
  4. Add honey and let it caramelize a bit with the veggies (3-4 minutes)
  5. Add orange juice and let cook 2-3 minutes.
  6. Add vegetable stock & cook until carrots are very soft, stirring occasionally & seasoning with salt & pepper.
  7. Once veggies are soft, add 1 cup of coconut milk let cook for 5 more min.
  8. Use a blender or stick blender to emulsify soup.
Recipe Notes

Ingredients to prep ahead: 

  • All vegetables can be prepped ahead of time
  • When storing precut veggies, be sure to store them in an airtight container. You can also store them together based on the stages that they are used in the recipes. (i.e. onions/garlic in 1 container, squash/herbs in a separate container.

This is a great soup to make ahead and freeze in portions for a busy day in a the weeks to come.

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Winter Squash Soup

Winter squash Soup

Getting a variety of Winter squash in the Fall months is my favorite! Winter squash keep outside the fridge for what seems like ever and are so great for adding some depth and warmth to any dish.

This Winter squash soup is very simple and fast AND like so many of The Connected Chef recipes, can be batch made and frozen for another week’s meal. I love working smarter, not harder. 🙂

This recipe uses Butternut Squash, but feel free to swap that out for any other Winter squash you have available. (Kabocha, Acorn, Carnival, Pumpkin, ect.)

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Check out some of our other One Pot Meals too!

Winter squash Soup

Winter Squash Soup

Print Recipe

This Winter squash soup is very simple and fast AND like so many of The Connected Chef recipes, can be batch made and frozen for another weeks meal. I love working smarter, not harder. 🙂

This recipe uses Butternut Squash, but feel free to swap that out for any other Winter squash you have available. (Kabocha, Acorn, Carnival, Pumpkin, ect.)

Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes

Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes

Winter squash Soup

Winter Squash Soup

Print Recipe

This Winter squash soup is very simple and fast AND like so many of The Connected Chef recipes, can be batch made and frozen for another weeks meal. I love working smarter, not harder. 🙂

This recipe uses Butternut Squash, but feel free to swap that out for any other Winter squash you have available. (Kabocha, Acorn, Carnival, Pumpkin, ect.)

Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes

Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes

Ingredients


Servings: people

Instructions
  1. Rough chop onions & garlic & set aside

  2. Rough chop squash & set aside

  3. Brown 1 stick of butter at the bottom of a stock/soup pot

  4. One butter is browned, add onions & garlic and season with salt & pepper. Let brown lightly.

  5. Add squash, sage, thyme & maple syrup and stir. Reseason.

  6. Let vegetables cook and soften slightly.
    Then, add your liquid (chicken/veggie stock or water).

  7. Allow the soup to simmer as the squash softens, about 15-20 minutes. Stir occasionally.

  8. Add milk and let cook for 5 minutes more.

  9. Blend soup in blender or food processor. Fee free to add more stock at this point if the soup is too thick.
    Once blended the soup can be strained through a fine mesh strainer if you'd like.

  10. Re-season & enjoy!

Recipe Notes

Ingredients to prep ahead: 

  • All vegetables can be prepped ahead of time
  • When storing precut veggies, be sure to store them in an airtight container. You can also store them together based on the stages that they are used in the recipes. (i.e. onions/garlic in 1 container, squash/herbs in a separate container)
  • Brown Butter can also be done ahead and stored in a mason jar or other air tight container - I actually love making a giant batch of brown butter and storing it in my fridge. It's a great flavor boost in so many recipes.

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