Recipe For Quick And Easy Carrot Soup

This creamy carrot soup has no actual dairy products in it. The wonderful creaminess actually comes from coconut milk. Coconut milk is loaded with health medium chain triglycerides and also makes a tasty base for cream soups. There is no gluten nor thickeners in this tasty soup. This recipe comes together quickly and easily with only 3 ingredients and a good food processor.


1 13.5 ounce can of coconut milk

2 medium carrots

1/4 teaspoon of sea salt


Place the shredding disc onto your favorite food processor. Cut the stem end off of the carrots but don’t peel them. The carrot skins have┬átons of fiber and nutrients and you won’t even notice them in the finished soup. Shred the carrots. Put the shredded carrots, coconut milk and sea salt into a heavy bottomed saucepan. Heat over medium heat for 15 minutes.

Exchange the shredding disc on your food processor for the multi-purpose blade. Transfer the soup to the food processor and process till well blended; this should take about one minute.

There you have it, a quick and easy soup that only uses 3 ingredients. This soup is tasty and nutritious. You can also spice up the creamy carrot soup in a number of ways if you are after something that is a little less basic. One tablespoon of toasted whole caraway seeds makes an excellent addition, both in terms of flavor and nutrition. Or you could add a teaspoon of a premade spice mix to the soup. My favorites for this are Garam Masala, Chinese 5 spice and pumpkin pie spice. I know the last one might sound odd, but it really does go well with the flavor of the coconut and carrots.

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