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America’s Healthy
Cooking Teacher

Carrot Coconut Soup

This quirky soup is so cool. I love this combination. Coconut milk and carrots have a complementary sweetness that work together perfectly in this soup. It’s simple, yet rich, loaded with nutrients like beta-carotene as well as the good- quality fats of coconut!

Makes 4–5 servings

Ingredient List: 

Avocado oil
1 yellow onion, diced
Sea salt
6 carrots, diced
2 sweet potatoes, diced, do not peel
1 tablespoon brown rice syrup
2 cups coconut milk (regular or Lite)
1 cup unsweetened organic almond milk
1 cup spring or filtered water
Grated zest of 1 fresh lemon

Step By Step Instructions: 

Heat a small amount of oil and onion in a soup pot over medium heat. When the onions sizzle, add a pinch of salt and sauté for 2–3 minutes. Do not let the onions darken. Stir in carrots, and sweet potatoes, and rice syrup.

Add coconut milk, almond milk and water. Return to the boil, cover and reduce heat to low. Cook until the carrots are quite soft, about 20 minutes.

Transfer soup to a food processor and puree until smooth. Return to the soup pot and keep soup on low heat until ready to serve. You may also use an immersion blender to puree the soup.

To serve, ladle soup into individual bowls and garnish with lemon zest.