Skip links

A home for exclusive interviews with cool people and our favorite musings in fashion, culture, and wellness. 

April 10, 2020

Carrot Coconut Soup: A Recipe With Power

Most of us find ourselves cooking more than normal during this unexpected pause in our lives and it’s a good time to try new recipes. In an effort to social distance, I’m making less trips to the store, so a few weeks ago I bought a beautiful 5-pound bag of locally grown, organic carrots knowing they would last me a few weeks. Carrots are rich in vitamin A, a powerful antioxidant, that helps support a healthy immune system.

This incredible carrot coconut soup is so simple and easy to make. Its full of flavor, slightly sweet, and creamy without any dairy. I garnished it with clover and radish sprouts, but it would be wonderful with cilantro or chives as well. Served with crusty bread, it makes a perfect, warm dinner for a chilly spring evening or a great course to serve on Easter.

  • 4.5 cups of carrots
  • 1 medium onion
  • 5 cloves of garlic
  • 2 tsp of fresh grated ginger
  • 2 ¾ cups of vegetable broth
  • 1 2/3 cups of full-fat coconut milk
  • Juice of 1/ 2 lemon
  • 1 tsp salt
  • 1 tsp turmeric powder
  • 2 Tbsp of oil (coconut or avocado)
  • Fresh herbs & sprouts for garnish
  • Salt & pepper to taste

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4

        Vegan Friendly 

  1. Preheat the oven to 420 °F
  2. Wash the carrots and cut them into small pieces. If possible, do not peel so that no valuable vitamins are lost. Peel the onion and cut into 1-inch cubes.
  3. Place the vegetables on a sheet pan and drizzle with 1 Tablespoon of oil and roast for about 20 minutes until slightly brow, turning once half way through.
  4. Peel and chop the garlic. Heat the remaining 1 Tablespoon of oil in a large pot over medium heat. Toss in the garlic and sauté for 1 minute. Add the turmeric and ginger and toss until fragrant (about 30 seconds).
  5. Add in the vegetable broth, lemon juice, salt, roasted vegetables and coconut milk to the pot. Let simmer for about 5 minutes.
  6. Remove from heat and puree until smooth with a blender or immersion blender.
  7. Garnish with fresh herbs, season to taste and enjoy!


Take 15% off your first purchase when you subscribe