Carrot Soup


• 4 cups chopped carrots

• 2 cups vegetable broth

• 1 cup coconut milk

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp paprika

• 1 tsp turmeric

• Salt and pepper to taste


• In a large pot, heat a small amount of water over medium heat. Add the chopped onions and garlic and cook until they are translucent.

• Add the chopped carrots and cook for 5 minutes.

• Add the vegetable broth, coconut milk, and spices to the pot and bring to a boil.

• Reduce the heat to low and simmer for 20 minutes.

• Using an immersion blender, blend the soup until it is smooth.

• Season with salt and pepper to taste.

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