This soup was especially nice on a chilly spring day. On a gray and rainy day the bright orange color really helps to bring warmth and cheer. The soup is mildly spiced, and very tasty.

Coconut Carrot Soup

Serving Size: 4


  • 3 med. large carrots, peeled and cut into pieces
  • 1 onion, chopped
  • 2 Tbs. oil
  • 1 Tbs. mild curry powder
  • 1 cup vegetable bouillon
  • 1 can coconut cream
  • 1/2 cup orange juice
  • 1/2 tsp. mace or nutmeg
  • 1/2 tsp. ginger powder
  • 1/2 tsp. cinnamon
  • coconut flakes and a bit of parsley to garnish


  1. Saute the chopped onion in the oil until glassy.
  2. Add the carrot pieces and further saute.
  3. Add the vegetable bouillon and cook until the carrots begin to soften.
  4. Add the orange juice.
  5. When the carrots are soft, puree.
  6. Add the coconut milk and further puree.
  7. Bring the pot back to the stove and warm on low heat.
  8. Add the spices.
  9. Season to taste.
  10. Optionally garnish with some coconut flakes and parsley.