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 🙂

ps_menu_class_0

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.

 

  1. MikeNo Gravatar says:

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

  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!

    1. Thanks so much Robyn….

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

    1. Everybody in the pool….love it!

  4. LauraNo Gravatar says:

    This sounds fabulous, so fresh and delicious!

    1. Thanks Laura. It was scrumptious.

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

  6. MicheleNo Gravatar says:

    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!

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

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

  9. DeborahNo Gravatar says:

    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. MaggieNo Gravatar says:

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

Comments are closed.