Carrot Soup Recipe

Coconut Carrot Soup Recipe

I love soups. Not only are they good for you but they are one-pot meals which means less cleaning , and I am all for less dishes to wash.
I try to make different soup recipes at least once a week. A soup recipe that the hubby would like and the kids will approve.
This carrot soup recipe is definitely a winner in my household; picky 8-year-old-who-does-not-like-carrots-approved.
I made a similar recipe before but decided to substitute coconut milk for cream and boy did it make such a big difference in flavor. It gave it somewhat of a subtle sweetness that earned it a place in my weekly menu plan.
Try it and let me know how it turned out :)
Bon Appetit !!

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Coconut Carrot Soup Recipe



Ingredients

2 – 3 Tbsp. of Olive Oil

1 yellow onion, peeled, sliced in half

2 gloves of garlic, chopped

8 medium sized carrots, peeled and sliced in half

3 potatoes, peeled and sliced in half

½ tsp of ground sage

3 ½ cup of Chicken stock, broth or Miso stock

One 15 ounce can of full fat coconut milk

Salt and Pepper to taste

Bacon (optional)

Directions

If using bacon, add the bacon to the pot and cook. Remove and set aside once it’s cooked.

Heat the olive oil in the soup pot then add the onions. Sautee the onions for about 2 mins then add the garlic. Add the carrots and the potatoes and cook for another 5 minutes. Add the sage, salt and pepper then pour in the stock or broth. Put a lid on and let it cook until the carrots are soft, about 20 minutes.

Turn off the heat and let it cool. Blend the soup in batches in a blender then pass the pureed soup through a strainer. Warm the blended vegetables in the soup pot then add the coconut milk.