Camille Styles

From Camille's Kitchen

Tuesday Tastings :: Coconut Carrot Soup

January 7th, 2014

Curried Coconut Carrot Soup | Camille StylesI’ve finally faced the facts that I, for one, cannot live on liquids alone (sayonara, juice cleanse!)… but I do think there’s something to be said about giving our bodies a digestive break and tapping into the healing properties of a liquid meal once in a while. Of course, when temps are as chilly as they are in most parts of the country right now, doesn’t a warming bowl of soup sound way more comforting than a cold smoothie? I’ve been all about the puréed vegetable soups over the last week — it’s my favorite way to stick to healthy eating resolutions without feeling hungry, plus I’ve been experimenting with loads of different ingredient combinations based on whatever happens to be in my farmers market haul. This coconut carrot is my current favorite — the sweetness of the carrots combined with a touch of creamy coconut milk makes it taste downright indulgent, yet it’s so packed full of colorful veggies that I can polish off a bowl and feel like I did something good for myself. If you’re not detoxing, serve with a loaf of crusty bread or maybe a lemony-dressed green salad to make it a meal. Keep reading for the recipe…

Curried Coconut Carrot Soup | Camille StylesThese knarly-shaped carrots from Johnson’s Backyard Garden are as sweet as candy — and since they’re organic, I skip the peeling and just rinse, chop and throw them in the pot.

Curried Coconut Carrot Soup | Camille StylesCoconut Carrot Soup

*serves 4


  • 1/2 cup unsweetened coconut flakes
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large sweet onion, chopped
  • 1/4 cup minced ginger
  • 1 tablespoon minced garlic
  • 3/4 pound carrots, peeled (if needed) and roughly chopped
  • 1 teaspoon curry powder
  • 2 teaspoons honey
  • 4 cups low-sodium chicken broth (or use vegetable broth to make it vegetarian)
  • 1 1/2 teaspoons kosher salt
  • freshly ground black pepper, to taste
  • 1 bay leaf
  • 1 cup light coconut milk (from a can)
  • fresh cilantro leaves, for garnish


  1. Heat a small dry skillet over medium, then add the coconut flakes. Toast, tossing occasionally, until flakes are golden on the edges. Remove to a plate and let cool. (careful — it can burn quickly!)
  2. Set a large pot over medium-high heat. Melt the butter with the olive oil, then add the onion. Sweat until the onion is translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds, then add the carrots, curry powder and honey. Let cook, stirring occasionally, until the carrots soften, about 8 minutes.
  3. Add the broth, salt, pepper and bay leaf, and let simmer for 25 minutes until the carrots are very soft. Remove the pot from the heat, then dig out the bay leaf and discard. Add the coconut milk, then use an immersion blender (or a countertop blender — just be careful when blending hot ingredients!) to purée until very smooth. Adjust the seasonings, adding more salt or pepper as needed.
  4. To serve, garnish with cilantro leaves and toasted coconut flakes.

*recipe and photos by Camille

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32 Comments under :: Tuesday Tastings :: Coconut Carrot Soup
  1. Jessica Rose says:

    Interesting combination….I would never have thought…..must do/try for 2014. x

  2. Rebecca says:

    Camille this sounds DELICIOUS! I agree on having a soup cleanse, its good for the soul:) xoxo

  3. oh my gosh this sounds amazing! my favorite thai restaurant serves the best coconut lemongrass soup…will definitely have to give this one a try 🙂

    Molly {Dreams in HD}

  4. aleandtere says:

    can i tell you how much i love that there’s an empty plate in the background. it’s perfect styling! the soup is a must try!!! i actually have all of these ingredients at home!!! score!!!

  5. Jeanine says:

    I’m with you, I can keep up a juice cleanse until about lunchtime. Looks delicious, I’ve been obsessed with those jbg carrots as well 🙂

  6. Sounds delicious!! I’m pinning this recipe so I can try it soon 🙂

  7. Lizz Vaghi says:

    I’ve been adding coconut milk to lemongrass Thai curry soups recently and it is so deliciously creamy yet healthy! This recipe looks like a must-try. Thanks for sharing.

  8. Jennifer rey says:

    Wish you had a pin it button so I can easily pin from my iPad!!

    • Thanks for the note Jennifer – we actually do have a pin it button, but it doesn’t seem to be working on mobile! I will add this to the list for our next round of updates. Thanks! 🙂

  9. So looking forward to starting the new year on a healthy note & this recipe just moved to the top of my list, Camille! Looks perfect for the freezing temps in NYC! (Fab photos too, by the way!)

  10. I love a good carrot soup, but I think it would taste extra good in those gorgeous green bowls.

  11. Wow this looks amazing. I will have to try this, I have been in major soup mode lately with this cold weather!

  12. rachel says:

    Can’t wait to make this!

  13. This sounds so yummy! I’ve been seeing all kinds of carrot soups on blogs and I love this version. I love that you use coconut milk as the base, I’m sure that is such a creamy and delicious soup!

  14. […] an easily digestible liquid meal or two each day. Lunches have been warming soups like this coconut carrot one, and breakfasts have mainly been smoothies made of vegetables, berries and always some burst of […]

  15. […] 2. Coconut Carrot Soup, Camille Styles […]

  16. Sarah says:

    O.m.g. Has anyone who has commented actually made the soup?? Or maybe the website owner has edited them out- because there is not ONE actual review? Don’t comment about how good it looks! Make it first, the internet needs useful feedback.

    • Chanel Dror says:

      We would love to get more feedback from people who make our recipes! If you make it, let us know what you think! 🙂

    • artluvr says:

      Thank you, Sarah, and Amen!

    • debidoux says:

      Yes, thank you Sarah. I appreciate useful comments from people that have actually made the recipes as well. FYI…I did make this and the flavors were simple and lovely, gorgeous in color and fast/easy to prepare. I added star anise while it was simmering and topped it with ground roasted peanuts…which I love with toasted coconut.

  17. Lori says:

    I just finished a nice warm bowl of coconut carrot soup, and it was delicious! I did not have lovely sweet farmers market carrots, so I oven roasted my carrots to increase the sweetness and depth of flavor. I followed the rest of the recipe exactly including garnishing with the toasted coconut and cilantro. Next time I would increase the ginger, but that is just because I cannot get enough ginger. I definitely will be making this again. Thanks for sharing it.

  18. Tammy says:

    Anybody try it with coconut oil instead of butter?

  19. Lisa Lopez says:

    Love it! I’ve made this 4x now. Never thought my family would love it as much as they do! It’s a keeper in my recipe book.

  20. Adriana says:

    I made this tonight and cannot decide whether it tasted better than it smelled, or vice versa. I would omit the salt next time; the dish gets enough flavour from the broth and delicious mix of ingredients. Will definitely be making this again!

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