I’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…

These 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.

Coconut Carrot Soup

*serves 4

Ingredients:

  • 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

Instructions:

  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

32 comments
  1. 1
    Jessica Rose | January 7, 2014 at 6:31 am

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

    http://vodkaandarose.blogspot.co.uk

    Reply
  2. 2
    Rebecca | January 7, 2014 at 8:35 am

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

    Reply
  3. 3
    Molly {Dreams in HD} | January 7, 2014 at 10:27 am

    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}
    http://www.dreamsinhd.blogspot.com

    Reply
  4. 4
    aleandtere | January 7, 2014 at 3:13 pm

    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!!!

    http://www.aleandtere.wordpress.com

    Reply
  5. 5
    Jeanine | January 7, 2014 at 3:19 pm

    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 🙂

    Reply
    • Camille Styles | January 7, 2014 at 3:23 pm

      haha, glad I’m not the only one! I’m feeling so virtuous until about 11:30am, and then I feel like I want to pass out! 😉

      Reply
      • Jeanine | January 7, 2014 at 5:45 pm

        I know! I can’t even make it til noon… 11:30 I start eyeing the clock and looking for at least a couple of almonds…

        Reply
  6. 6
    Christine Storch | January 7, 2014 at 8:18 pm

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

    Reply
  7. 7
    Lizz Vaghi | January 7, 2014 at 10:04 pm

    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.

    Reply
    • Camille Styles | January 8, 2014 at 7:27 am

      Mmm, that sounds amazing! I have a big stalk of lemongrass in my fridge that I need to do some more experimenting with…

      Reply
  8. 8
    Jennifer rey | January 8, 2014 at 1:46 am

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

    Reply
    • Camille Styles | January 8, 2014 at 7:26 am

      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! 🙂

      Reply
  9. 9
    Katie Meyers/ Meyers Styles | January 8, 2014 at 5:08 am

    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!)

    Reply
    • Camille Styles | January 8, 2014 at 7:25 am

      Oh yay!! let me know if you give it a try! xo

      Reply
  10. 10
    Angela Roberts | January 9, 2014 at 10:45 am

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

    Reply
  11. 11
    Luxe and Honey | January 12, 2014 at 12:25 pm

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

    Reply
  12. 12
    rachel | January 13, 2014 at 1:53 pm

    Can’t wait to make this!

    Reply
  13. 13
    realrawkitchen | January 14, 2014 at 10:19 am

    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!

    Reply
  14. 14
    Sarah | October 13, 2014 at 12:48 pm

    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.

    Reply
    • Chanel Dror | October 13, 2014 at 2:29 pm

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

      Reply
    • artluvr | January 7, 2015 at 11:50 am

      Thank you, Sarah, and Amen!

      Reply
    • debidoux | January 15, 2015 at 7:47 pm

      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.

      Reply
      • Camille Styles | January 15, 2015 at 9:16 pm

        So glad you loved! And those flavor additions – star anise and roasted peanuts – sound amazing. Will definitely try adding those myself next time! Thanks for sharing!

        Reply
  15. 15
    Lori | October 14, 2014 at 3:35 pm

    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.

    Reply
    • Camille Styles | October 14, 2014 at 5:16 pm

      Awesome! Great ideas, and thanks so much for sharing how it turned out! I’m going to have to make it again this week, sounds sooo good. xo

      Reply
  16. 16
    Tammy | October 19, 2014 at 12:18 pm

    Anybody try it with coconut oil instead of butter?

    Reply
  17. 17
    Lisa Lopez | January 20, 2015 at 10:15 pm

    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.

    Reply
  18. 18
    Adriana | January 25, 2015 at 8:51 pm

    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!

    Reply
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