Post 20 of 365 Real Foods Series: Coconut Carrot Soup

I woke this morning with plenty of energy; however, by noon I could feel a cold coming on. I fought off the last cold with my winter soup ( so this time I took some Sambucol and made a batch of this good stuff. 🙂

I have been making this soup for years. It is a soup I turn to when I am sick or need an immune system boost. It is a very simple, tasty delight. It makes a great comfort food and uses healthful ingredients. I love coconut milk and I really enjoy cooking with it. It is thick and holds up well in this recipe.



  • Three carrots
  • About 1 1/2 cups, or two cups, of full fat, canned coconut milk
  • Garlic
  • Ginger
  • Turmeric
  • Vegetable stock or bone broth


  • Skin and chop carrots into small pieces
  • Put into a small sauce pan
  • Cover with just enough stock to cover carrots
  • Bring to a boil
  • Lower to medium heat and cook until soft and broth has evaporated
  • Remove carrots from pan and blend with a hand blender until smooth
  • Put coconut milk and some water from can into sauce pan
  • Set heat to medium / low and stir gently until milk is liquid
  • Put carrots into milk
  • Add as much of the above spices as desired
  • Mix until steaming and hot, no need to boil
  • Remove from heat, sprinkle with cracked pepper
  • ENJOY!







I simply love this easy soup. Give it a try and let me know what you think.

Happy Homemaking,

The Joyful Homemaker

2 Responses to Post 20 of 365 Real Foods Series: Coconut Carrot Soup

  1. CJ and Eliza LOVED this soup and thought we should have it more often! It was so creamy, nourishing, and we all loved it. This will appear regularly on my lunch menu from now on.

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