Carrot- Coconut Soup

Carrot- Coconut Soup Recipe

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Angela Ernst


I made this soup a couple years ago and was really impressed how easy and inexpensive it was! It has a slight heat to it, and is great on a chilly night or when you get that scratch in the back of your throat from a cold. One of the best parts is that it's so good and doesn't have a bit of dairy in it. It is also easily vegetarian if you switch to veg. stock. Oddly enough if you have some extra mac n cheese, throw some of the soup on top and pop it in the microwave... it's surprisingly delicious! Please enjoy!


★★★★★ 1 vote

easily 4-6
10 Min
30 Min


Add to Grocery List

  • 2 lb
    carrots, chopped
  • 1 qt
    chicken stock
  • 2
    small chiles, dried
  • 1 tsp
    ground ginger
  • 2 dash(es)
    garlic powder
  • 1 can(s)
    coconut milk, unsweetened
  • 3 1/2 - 4 tsp
  • 1 tsp

How to Make Carrot- Coconut Soup


  1. Wash your carrots, but don't bother peeling them(just cut off the ends). Then slice your carrots into 1 inch coins and place into a medium sized pot.
  2. Pour the chicken stock into the pot (it should just barely cover the carrots)
  3. Add the chiles, (or 1 T red pepper flakes if you don't have them)the ground ginger, and the garlic powder. Cover and bring to a simmer
  4. After 30 minutes check the carrots with a fork, it should go in without resistance, if not check in 5 more minutes.
  5. Once carrots are tender, use a stick blender or a regular blender to puree the mixture until smooth. Then add the coconut milk, salt and pepper and blend once more. Make sure to taste it at this point to see if you need to add any more salt or pepper.
  6. If you dare, you can also try adding a T of curry for an even more exotic flavor.

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About Carrot- Coconut Soup

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy

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