Coconut Carrot Soup

Recipe by Carley Nadine






Serves 04

A warming and nourishing soup perfect on a cold day.


  1. 1

    Heat the coconut oil in a large pot and add onion, garlic and celery. When onions have softened, Add the carrots, ginger and sweet potato keep stirring for 4 mins. Add spices and cook for another 2 mins.

  2. 2

    Pour in the stock, water, coconut milk. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft. Approximately 20 mins

  3. 3

    Let soup cool slightly, then purée in a blender until smooth. Add to bowls and garnish with pumpkin seeds salt and pepper

  4. 4

    Substitutions: Use bone broth instead of veggie stock for an even healthier, protein packed version.

Notice: Content at this site is not intended to prescribe, treat, mitigate, prevent, diagnose or cure any medical condition or its symptoms, which advice should only be obtained from a qualified health professional.

Subscribe for updates

By clicking "submit", you’re consenting to our email newsletter with cooking content and information on products. You may withdraw your consent at any time.