Carrot Coconut Milk Soup

A delicious sweet, coconutty, gingery soup perfect for those chilly winter nights!

Serves 6-8
Prep time: ~1 hour.


  • 1 yellow onion, diced.
  • 1 tbsp finely minced ginger.
  • 1 tbsp finely minced garlic.
  • 1 tbsp coconut oil.
  • 4 carrots, peeled and chopped into 1-inch pieces.
  • 6 cups vegetable stock.
  • 2 cans coconut milk.
  • salt and pepper to taste.

Cooking Instructions:

Heat a large pot over medium heat with the coconut oil in the bottom. When the oil is hot, add the onion, and fry until it becomes soft and translucent. Add in the garlic and ginger, a pinch of salt and pepper, and continue to fry until the onion is nicely caramelized. Deglaze the pan with the vegetable stock, scraping the bottom of the pot to loosen up any bits of onion that have stuck there. Add in the carrots and bring to a boil. Cook until the carrots are soft, about 30 minutes. When the carrots are ready, add in the coconut milk. Puree the whole thing until smooth, and season to taste.


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