Creamy Coconut Carrot soup is easy and versatile. Change the flavors with different spices or seasoning. The recipe calls for cinnamon and cumin but you could omit them and make it more Thai, for example, by adding ginger, curry paste and lime.
Or try curry powder with whatever else you like, such as ginger. You can replace 1/4 of the carrots with an equal amount of peeled chopped sweet potato.
Coconut Carrot Soup freezes well, so make extra for another time, maybe after school snacks with some protein on the side.
I use this Aroy-D brand of coconut milk. It comes in aseptic packaging (not cans) so it’s BPA free and has no guar gum. I find that guar gum and other additives in brands such as Tom’s Thai can upset my delicate stomach.
- 1 qt homemade chicken broth, stock or bone broth
- 2 lbs carrots, peeled & sliced
- 1 lg yellow onion, peeled & sliced
- 2 cloves garlic, peeled & coarsely chopped
- 2 (13.5 oz) cans coconut milk
- pinch of ground cinnamon
- pinch of ground cumin
- sea salt & freshly ground black pepper
- Pour the broth into a large saucepan.
- Add the carrots, onion, garlic and coconut milk, place over high heat, and bring to a simmer. Reduce the heat and simmer covered for 15 to 20 minutes until the veggies are cooked.
- Transfer in batches to a blender or food processor and puree.
- Return to the pan, reheat if necessary, add the cinnamon and cumin, and season with salt and pepper.
- Ladle into bowls and serve
- If you prefer a thicker soup, simmer it for 45 minutes or an hour until reduced by one-third.
- Change the spices to change the flavor. Omit the cinnamon and cumin and make it more Thai, for example, by adding ginger, curry paste and lime.
- Or try curry powder with whatever else you like, such as ginger.
- You can replace 1/4 of the carrots with an equal amount of peeled sweet potato.