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Creamy Carrot Coconut Soup

Creamy Carrot Coconut Soup

dairy free gluten free paleo recipes soups vegan
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This soup is shockingly orange with a texture like velvet and the brightness of fresh-squeezed orange juice and spicy ginger. Creamy coconut milk adds to the flavor, and unrefined coconut oil provides its great thyroid-friendly health benefits. The orange juice brings out the natural sweetness of the carrots, while the addition of sour lime complements the coconut milk. I wouldn’t describe it as Thai, but I borrowed from their incredible flavors to hit the flavor mark I wanted.


Chef's Notes:

  • If you make this with homemade chicken stock (aka bone broth), and organic, vitamin A-rich carrots, you’re delivering some serious love to your gut, joint, skin, hair, and nail health.
  • I like to add the musky sweetness of cream sherry to mine; the alcohol cooks out, but you can skip it, no problem. To learn more, check out my post, "Cooking with Wine the Thyroid-healthy Way."
  • If you’d prefer a vegan version, substitute vegetable broth for the chicken stock. That’s one of the great things about this soup: it meets a lot of today’s common dietary restrictions, and you can adapt it easily to meet even more, so this makes a friendly (and colorful) addition to any dinner party or potluck menu.


Thyroid-healthy Highlights:


Creamy Carrot Coconut Soup

Creamy Carrot Coconut Soup

Yield: 6
Author: Ginny Mahar
Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M
Gluten-free, Dairy-free, Paleo, Vegan-friendly.


  • 2 medium onions, roughly chopped
  • 1/4 cup organic unrefined coconut oil
  • 1/4 cup cream sherry (optional)
  • 1 1/2 lbs carrots, peeled and roughly chopped
  • 4 cups chicken stock, preferably homemade
  • Pinch freshly grated nutmeg
  • 14 oz can coconut milk
  • 2 medium oranges, juice only
  • 1/2 medium lime, juice only
  • 2-inch piece fresh ginger root, peeled and minced
  • 1 teaspoon fine sea salt, or to taste
  • Dash white pepper, or to taste
  • Sliced green onion and/or toasted coconut chips, for garnish


  1. In a large soup pot over medium heat, saute onions in coconut oil until soft, about 10 minutes. Add sherry (optional), and simmer 5 minutes more or until liquid has reduced. Add carrots, chicken stock, and nutmeg, and bring to a boil. Reduce heat to a simmer, cover and cook until carrots are tender, 20 to 30 minutes.
  2. Add coconut milk and return to a simmer. Remove from heat and add orange juice, lime juice, and ginger.
  3. Working in batches, carefully blend hot soup with blender (see notes) or immersion blender until smooth and velvety. Season to taste with salt and white pepper. Garnish with green onion and/or toasted coconut chips and serve.


  • If using a regular blender, use caution as steam can create pressure when unit is turned on, causing the lid and hot soup to go flying. Start at the lowest speed, holding the lid open a crack to get the soup spinning. Work your way up to full speed. Once it's whirling, you're good to go.
  • Curried Version: This soup is lovely with the addition of a spice powder like curry or garam masala. Add a tablespoon to the pot while sautéing the onions, or stir it in by the 1/4 to 1/2 teaspoon when reheating leftover soup by the bowlful.
  • For vegan version: Substitute vegetable broth for the chicken stock.


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