Creamy Blended Carrot Coconut Soup In Mikasa White Porcelain Bowl With Coconut Cream Swirl On Top
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Carrot Coconut Soup

This Carrot Coconut Soup is full of flavor, and super creamy without any dairy. It's a healthy soup that happens to be vegan and Whole30-compliant.
Course Soup
Cuisine American
Keyword carrot coconut soup
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 306kcal

Ingredients

  • 2 tbsp virgin coconut oil
  • 1 large onion chopped (3 cups)
  • 2 jalapenos seeded and chopped (1/4 cup)
  • 2 lbs carrots peeled and sliced
  • salt
  • freshly ground black pepper
  • 4 cups water, vegetable broth, or chicken broth
  • 2 14-ounce cans unsweetened coconut milk
  • 2 tablespoons mild harissa*

Instructions

  • Melt the coconut oil in a large soup pot over medium heat.
  • Add the onion, season with ¼ tsp salt and a few grinds of black pepper, and cook for 10 min until softened.
  • Add the jalapeno and carrots, add another ¼ tsp salt, and cook for 15 more minutes, until slightly softened.
  • Add the water or broth, coconut milk, and harissa. If using water, add another ¼ tsp salt.
  • Bring to a boil, reduce heat, and simmer uncovered until the vegetables are very soft, about 45 minutes.
  • Let the soup cool slightly, then puree in batches in a blender (or use an immersion blender) until the soup is smooth.
  • Reheat the blended soup in the pot over medium heat, then taste and make any necessary seasoning adjustments. Enjoy!

Notes

*My favorite harissa is Mina Harissa's mild harissa. If you choose another brand, know that the heat levels really range, so adjust as needed.
Recipe adapted from Shutterbean.

Nutrition

Calories: 306kcal | Carbohydrates: 22g | Protein: 4g | Fat: 25g | Saturated Fat: 22g | Sodium: 970mg | Fiber: 5g | Sugar: 9g