Creamy Carrot Soup Print

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Creamy Carrot Soup

This is one of my favorite soups, especially in the Fall & Winter months! Not only are all the ingredients healthy for you on so many levels, but it’s very creamy, so delicious & easy to make. I love to serve this with warmed up, crusty, multigrain rolls & butter.

Serves: 3 to 4 as a light meal or 4 to 6 as a starter


1 Tblsp coconut oil
1/2 large vidalia onion, diced (about 1 cup)
1 – 1 1/2 lbs organic carrots, peeled, sliced & roughly chopped (4 cups)
1/2 tsp kosher or sea salt
Fresh ground black pepper, 3 pepper mill turns
1 tsp ground turmeric
2 Tblsp fresh ginger, peeled & chopped small (see Ginger, how to peel in the Herbs, Spices & Seasonings category)
3 cups organic chicken or vegetable broth
1 – 13.5 oz can organic, unsweetened coconut milk
3 to 4 cloves garlic, peeled & minced
For serving: ground cinnamon & fresh grated nutmeg (see Tip# 1)
Optional: garnish with a couple of sprigs of fresh parsley


1. In a 12 quart deep stock pot; melt coconut oil over med-high heat. Stir in onion & carrots. Lower heat to medium & cook for 5 minutes, partially covered, stirring occasionally (see Tip# 2).

2. Stir in salt, pepper, turmeric & ginger. Cook another 1 minute.

3. Stir in broth, raise heat to high & bring to a boil. Reduce heat to low, cover & simmer for 20 minutes or till carrots are tender.

4. Stir in coconut milk & garlic. Remove from heat & let cool, uncovered, about 5 minutes.

5. Using an immersion blender; process (right in the pot) till soup is blended, but still has some small chunks of carrot (see Tip# 2).

6. Taste & season with a little more salt & pepper, if you like.

7. Ladle soup into serving bowls. Add a pinch of cinnamon & some fresh grated nutmeg to each bowl, garnish with parsley (if using) & serve. Refrigerate or freeze any leftovers.

Tips & Suggestions

1. In any recipe that calls for nutmeg, I always suggest using fresh grated nutmeg & not the store bought variety. The aroma & taste of fresh grated nutmeg is beyond compare!

2. If you don’t have an immersion blender, you can cook this in a smaller pot. At directions# 5… transfer the soup to a blender & pulse till the texture of the ingredients are to your liking. Or, if you prefer, puree till soup is completely smooth.