0 0
Carrot Coconut Soup

Share it on your social network:

Or you can just copy and share this url


1 to 2 tablespoons Olive Oil
1 pound Carrots peeled, chopped
1 Medium Onion chopped
Kosher Salt
Freshly Ground Black Pepper
2 cups Low-Sodium Broth
13.5 -oz. can Unsweetened Coconut Milk
2 tablespoons plus more for serving Thai-Style Chili Sauce
for serving Fresh Herbs

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Carrot Coconut Soup


    This soup has everything. It is sweet, spicy and inviting. I would highly recommend adding fresh herbs or an herb oil at the end to cut through sweetness of the soup.

    • Medium


    Pour olive oil in a large saucepan over medium-high heat.

    Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes.

    Stir in broth, coconut milk, and 2 Tbsp. chili sauce.

    Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes.

    Let soup cool slightly, then purée in a blender until smooth.

    Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.

    Divide soup among bowls, drizzle with chili sauce, and top with herbs or herb oil.

    (Visited 77 times, 1 visits today)

    Semone Noel

    I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Chicken Nuggets
    Porcini and Truffle Pate

    Add Your Comment