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More Warming Soups for Cool Weather

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Creamy Carrot Coconut Soup
serves 5–6

1 Tbsp. oil (optional)
1 large onion, sliced
4 cloves garlic, diced
8 cups carrots, sliced
2 tsp. tamari
1 (14 oz.) can coconut milk
1–2 tsp. sea salt, to taste
1 tsp. onion powder
1 tsp. garlic powder
4 cups water

1. In a soup pot, sauté onion in oil or two to three tablespoons of water. After two minutes, add garlic and stir.
2. When the onions are getting soft, add carrots and stir in tamari. Simmer on low for three minutes, stirring often.
3. Add remaining seasonings and four cups of water. Bring to a near boil, cover and simmer on low until carrots are soft. Add coconut milk and stir.
4. Let cool, then remove and blend half of the carrots and broth in a blender, using additional water if desired. (Use less water for a thicker creamier soup.)

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