Carrot Coconut Soup


  • 1 large onion, chopped
  • 1 TBSP + 3 cups broth
  • 2 TBSP fresh ginger, sliced
  • 4 medium cloves garlic, chopped
  • 1 tsp curry powder or turmeric
  • 2 cups carrots, sliced about 1/4-inch thick
  • 1 cup sweet potato, cut into about 1/2-inch cubes
  • 5 oz. coconut milk
  • Salt and white pepper to taste


Prep and Cook Time: 30 minutes 

Chop onion and let it sit for at least five minutes to bring out its health benefits.

Heat 1 TBSP of the broth in a medium soup pot. Sauté onion in broth over medium heat for about 5 minutes, stirring often.  Add garlic and ginger and continue to sauté for another minute.  Add curry powder or turmeric and mix well with onions. 

Add 3 cups of broth, carrots, and sweet potato and simmer on medium high heat until vegetables are tender, about 15 minutes.  Add coconut milk.

Blend in batches making sure blender is not more than half full. When it’s hot, and the blender is too full, it can erupt and burn you. Add salt and pepper to taste.

Return to soup pot and reheat.

Serves 4


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