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Sweet Carrot Coconut Soup - Food Gypsy

Sweet Carrot Coconut Soup

One last kick at the proverbial can with a warm you-to-the-bone with a plant-pure, sweet-meets-savory Sweet Carrot Coconut Soup as we wrap up Soup Week on Food Gypsy.

Soup is good food.  The perfect way to clean out the fridge with bits of this and that or in this case, keep things pure and focused on one ingredient.  It’s a big bowl of warm sweetness.

Often times in the professional kitchen we get a request that looks like this.

“Soup for thirty.  Dietary restrictions: gluten free, vegan, no garlic, no ginger, no nuts.  Coconut OK.  Client requests no curry please.”  

While there may be much rolling of the eyes and gnashing of teeth from a protein-loving kitchen crew, to me, this kind of request is pure brain candy.  Necessity is the mother of invention.  Carrot Ginger Soup is out and Sweet Carrot Coconut Soup – is in.  Who knew it would be so dang popular?!

This is a soup with very few ingredients.  The colour remains true because there’s nothing to muddy it in any way.  Just onions, a little coconut oil, water, coconut milk, and seasonings.  This is also a soup that freezes and jars beautifully for a gorgeous, colourful bowl of soup, any ol’ time.

When it comes to soup.  Simplicity is often best. Live. Love. Eat GOOD Soup.

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Sweet Carrot Coconut Soup - Food Gypsy

Sweet Carrot Coconut Soup


  • Author: Cori Horton
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4 1x

Description

One last kick at the can to with a warm you to the bone on Soup Week; with a plant-pure, sweet-meets-savory Sweet Carrot Coconut Soup.


Ingredients

Scale
  • 1/4 cup coconut oil
  • 2 large yellow onion (2 cups), chopped
  • 1012 large carrots (4 cups), peeled, chopped
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 68 stalks parsley
  • 14 inch piece of leek
  • 23 cups water (+ 1 teaspoon)
  • 1 – can (13oz/398 mls) coconut milk
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • Salt and white pepper, to taste

Instructions

  1. In a large pot over medium-high heat, add coconut oil and onions, cooking until transparent.
  2. While onions cook, wrap bay leaf, thyme sprig and parsley stems in leak leaf with some cotton kitchen string to create herb sachet.  Add carrots add enough water to float vegetables and bring to a rolling boil.  Reduce heat to medium and simmer for about 30 minutes to infuse flavours and reduce slightly.
  3. Remove from heat. Remove herb sachet with a slotted spoon and discard.  Blend remains with an immersion blender until solids and liquids combine into a loose puree.  Add coconut milk and sugar (to taste) blend to combine.
  4. Return to heat. Bring soup back up to a low boil. Combine cornstarch and 1 teaspoon of water to a paste in a small bowl.  Add cornstarch slurry to pot a bit at a time, stirring as you do to prevent lumps.  You may not need it all, or you may need more depending on what consistency you like. Reduce heat to low and cook for about 10 – 20 minutes to reduce slightly and cook the cornstarch until you have a rich, broth style soup.  Note: be sure to stir regularly as the solids will sink and burn and being sweet, it can burn easily.
  5. Taste and season with salt & white pepper and serve.
  6. Serve immediately.  Finishing ideas: raw sunflower or pumpkin seeds, toasted curried nuts, toasted coconut, or a splash of fresh cilantro.    
  • Category: Soups
  • Cuisine: Modern

Keywords: Carrot Coconut Soup

Cori Horton

Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer, recipe blogger and Food Business Consultant. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn, ten years in catering, and has been sharing all things delicious - right here - since 2010.

Soup Week
1. Cauliflower Smoked Cheddar Soup
2. Roasted Turkey New Potato Soup
3. Sweet Carrot Coconut Soup

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