Carrot Coconut Soup

Carrot Coconut Soup 003

Well, aren’t I a big fat looser.

Over the last almost 5 years of writing this site, I only have 4 soup recipes.

Spanish Bean
Roasted Tomato with Grilled Cheese Croutons
Tex Mex Chili
Garbanzo Bean Soup with Ham

It’s not because I dont lurve soup, it’s that the losers¬†people in my house won’t really eat it.

I suppose this Carrot Coconut Soup makes it 5 and that’s one per year.

Are you one of those people who only eats soup when it’s cold?

Me, I am a non-discrimanatory soup consumer.

Here in Florida, it can be 100 degrees and 100 % humidity and I still Crave a good soup.

This soup is rich without being naughty to eat.

You can even use light coconut milk and it will be perfect.

If you notice in the recipe, I used Libby’s Canned Carrots.

They are a HUGE timesaver.

No washing, no cutting and no cooking. LOVE

Carrot Coconut Soup 001

Carrot Coconut Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 medium Onion, Chopped
  • 1 Garlic Clove,minced
  • 1 teaspoon Curry Powder
  • 1½ teaspoon fresh Thyme Leaves
  • 1 teaspoon Coarse Kosher Salt
  • ¼ teaspoon Freshly Ground Pepper
  • 4 cans Libby’s Sliced Carrots,drained
  • 1 box (32 oz.) Vegetable Broth
  • 1 can (13.66 oz.) Coconut Milk
  • 2 tablespoons butter
Instructions
  1. In a medium Stock pot, heat the extra virgin olive oil over medium heat.
  2. Add onion and cook for 5 minutes or until softened.
  3. Stir in garlic,curry powder,thyme,salt and pepper; cook for 1 minute.
  4. Add the sliced carrots and vegetable broth.
  5. Remove from heat and allow to cool for about 30 minutes.
  6. Working in small batches, add the soup to a blender and blend until smooth.
  7. Add back to pot and stir in the coconut milk and butter.
  8. Bring to a boil.
  9. Reduce heat and simmer for 10 minutes.
  10. Serve
Notes
*If you have an Immersion Hand Blender, You can skip the blender step and use your immersion hand blender to make smooth.

 

Comments

  1. 1

    I love love a good soup! I also love that you use canned carrots for this.

  2. 2

    What a great soup recipe. I’m all about a good soup and using frozen or canned veggies just makes it so much easier. Love this!

  3. 4

    everybody in the pool kind of cooking totally works for me!!!

  4. 6

    This sounds fabulous, so fresh and delicious!

  5. 8

    I like the coconut with the carrots for richness. I eat soup in hot weather too…why not..there’ air conditioning!

  6. 10

    I don’t use canned goods, what would be the rough equivalent of the canned carrots, using organic baby carrots in the bag? I know I would have to chop, chop, chop but it is worth it to me to take the extra step! This looks yummy, want to make it ASAP! Thanks!

    • 11

      Michele,

      Thanks so much for your question.

      I tried to research how many carrots are in a can, but could not find any information on it.
      You should be safe with 5-6 cups carrots.
      If it is too thick, you could always add some more stock to thin it out.

  7. 12

    I am one of those cold-weather soup people. This one sounds delicious!

  8. 13

    This had to be one of my favourite soups. So cheap too.

  9. 14

    I don’t even think I would care if no one ate soup in my house – I’d make it anyway because I love it so much!! This sounds awesome, and I love the idea of using canned carrots.

  10. 15

    This looks delicious! I eat soup year round…however, I also am strongly against spending any time in un-airconditioned environments from April-October :)