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!
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time |
| 50 minutes |
|
|
|
|
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.
|
- 5-6 whole Large Carrots, chopped
- 1 whole onion chopped 2 onions if they are small
- 5 cloves garlic, chopped
- 2 T ginger, chopped
- 4 sprigs Thyme
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 2 teaspoons Cumin
- 2 T Honey
- 1 Cup Orange Juice
- 1 Qt Vegetable stock
- 1 16 oz can Coconut milk
- Heat your pot with a bit of oil
- 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.
- Let cook 3-5min on medium-high heat, stirring occasionally.
- Add honey and let it caramelize a bit with the veggies (3-4 minutes)
- Add orange juice and let cook 2-3 minutes.
- Add vegetable stock & cook until carrots are very soft, stirring occasionally & seasoning with salt & pepper.
- Once veggies are soft, add 1 cup of coconut milk let cook for 5 more min.
- Use a blender or stick blender to emulsify soup.
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.