Today, I'm so excited to be sharing one of my favorite soups, coconut carrot soup. This carrot soup is a great way to get veggies into the diet without even trying.
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Carrot Coconut Soup is dairy-free and gluten-free!
This carrot coconut soup recipe is vegan and low carb. It's ready in no time and easy to prepare. Also, a great soup to put into a meal plan! It keeps well in the fridge for a few days.
Carrot Coconut Soup
The soup is full of flavor from carrots, sweet potato, and fresh ginger! It is a hearty soup, you know, stick to the bones, make you all warm inside kind of soup! We just love it!
Ginger has so many health benefits such as reducing inflammation, so anytime I can add it into a dish, it is in! The ginger adds a little zing, yup that's my description, to the soup. As always, add your salt and pepper to your taste.
How long can Carrot Coconut Soup keep in the refrigerator?
This soup keeps well for about 3 - 4 days. I will say this soup is even better the second day. This can be included in a meal plan and eaten throughout the week.
What can I pair with Carrot Coconut Soup?
Can you freeze Carrot Coconut Soup?
I have frozen this soup, the texture changes slightly after it defrosts. This soup can be made up to step 4, frozen, and when ready to eat, defrost and add the coconut milk then. That has worked better for me!
How to Make Carrot Coconut Soup:
- In a Dutch Oven, over medium heat, add coconut oil! Add in onions, garlic, and ginger. Saute for a few minutes to sweat the onions.
- Add in the sweet potatoes and carrots.
- Pour in the vegetable stock. Season with the herbs.
- Simmer for about 30 minutes, veggies should be fork tender.
- Use an immersion blender and puree soup.
- Add in coconut milk. Simmer for about 5 minutes
- Use an immersion blender and puree soup.
- Check the seasoning, reseason if needed.
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Originally published October 17, 2015. The article has been updated with new photos, content and the recipe has also been updated.
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📖 Recipe
Carrot Coconut Soup
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Equipment Needed:
Ingredients
- 1 teaspoon coconut oil
- 1 large onion, minced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 large sweet potato, peeled and chopped
- 5 cups carrots, peeled and chopped
- 4 cups fat-free vegetable stock
- 1 cup water
- 2 stalks celery, chopped
- 13.5 ounce can of unsweetened coconut milk see Note 1
- ½ teaspoon ground thyme
- ½ teaspoon ground cumin
- salt and pepper to taste
- chopped parsley, optional garnish
- pepitas, optional garnish
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Instructions
- In a Dutch oven or stockpot, over medium heat, melt the coconut oil. Once melted, add in the minced onions, minced garlic, and grated ginger. Saute and stir occasionally for about 5 minutes to soften up the vegetables.
- Stir in the chopped sweet potato, carrots, and celery. Continue to stir occasionally for another 5 minutes to blend the flavors together.
- Pour in the fat-free vegetable stock and water, place the lid on the pot. Add in ground thyme and cumin. Season with salt and pepper to taste. Simmer until veggies are fork tender. Approximately 30 -35 minutes. Use an immersion blender, to blend the soup until smooth
- Add the coconut milk, and heat through for another 5 minutes. Use an immersion blender, to blend the soup until smooth. Check the seasoning, reseason if necessary.
- Serve immediately in soup bowls, if desired can garnish with fresh chopped parsley and pepitas.
NOTES
- This carrot soup keeps in the fridge for about 3-4 days well covered in the fridge.
- If you want to freeze the soup, I found it best to prepare the soup up to Step 3. Freeze the soup. When the soup is defrosted, continue with Step 4.
- I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes
Nutrition
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