Carrot Coconut Soup

Recipe by Jeanine DonofrioCourse: Soups, MainDifficulty: Easy


Prep time


Total time



This carrot coconut soup requires just 10 ingredients and blends together in a flash. Refreshing, creamy & bright, it’s wonderful warm or cold.


  • 1 stalk lemongrass

  • 500gm carrots, peeled and sliced, about 2 bunches

  • 1 cup light coconut milk, reserve ¼ cup for garnish

  • 1 garlic clove

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling

  • 2 tablespoons vinegar or lemon juice

  • freshly minced ginger

  • ½ teaspoon salt, more to taste

  • ½ cup water

  • salt and freshly ground black pepper

  • optional garnishes: hemp seeds, pepitas(pumpkin seeds), microgreens


  • Prepare the lemongrass by cutting off the root end and tough upper stem of the stalk. Remove the first one or two layers of outer leaves and finely chop the tender, aromatic part of the lemongrass.
  • Using a blender, combine the lemongrass, carrots, coconut milk, garlic, olive oil, vinegar, ginger paste, water, salt and pepper. Blend until smooth. If you’re not using a high-speed blender, strain the soup (if desired for texture) and blend again until completely smooth.
  • Chill for at least 4 hours. If the soup thickens in the fridge, stir in a little more cold water. Alternatively, you can serve the soup warm by gently heating it in a saucepan. Season to taste with more salt and pepper.
  • Drizzle with olive oil and serve with desired garnishes.

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