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.

• CourseSoup
• Keywordsoup

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. CourseSoup Keywordsoup Servings Prep Time 4 people 15 minutes Cook Time 50 minutes Servings Prep Time 4 people 15 minutes Cook Time 50 minutes

Ingredients

• 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

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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