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Creamy Carrot Coconut Soup

Total Recipe Yield: 4 servings
Portion Size: 1 cup
Vegan: Yes
LO Vegetarian: Yes
Contains Pork: No
Contains Alcohol: No

Ingredients

  • 1 bag of baby carrots
  • 1 cup of water
  • 1/4 cup brown sugar
  • 2 tablespoons grated ginger
  • 1 can of coconut cream (milk)
  • Salt and pepper (to taste)

Directions

  • Place carrots in a small pan and add brown sugar, ginger and water.
  • Cover and simmer until carrots are tender.
  • Strain carrots, but keep the remaining liquid.
  • Place carrots into a blender along with the coconut cream and blend until the preferred consistency. If you find that the mixture is a bit too thick for your taste, add in a bit of the liquid from the carrots.
  • Season with salt and pepper to taste.

Why did you choose to submit this recipe?
"He loves this carrot soup. It’s easy, healthy & comforting and great for the Boulder weather. I always make it when he comes home. It’s vegan and gluten free." - Lorena Abood