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Creamy Carrot Soup with a Kick

Brittany Carlson

This is one of my favorite soups to make. It is a thick and hearty soup and almost tastes like a treat-- naturally sweetened by the carrots and made creamy with the coconut milk. The spices are a less familiar taste for my palette so I usually serve this alongside a more basic meal.  It goes well with a big plate of green salad and roasted chicken. 


  • 8 carrots
  • olive oil (for roasting carrots)
  • 4 cups of water
  • 1/2 cup of coconut milk (organic, full fat and unsweetened!)
  •  3 cloves of garlic (peeled)
  •  1/2 tablespoon of sesame oil
  • 2 teaspoons of cumin powder
  • 1 teaspoon of turmeric
  • 1 teaspoons of ground ginger
  • 1 teaspoon of mustard seeds
  • 1/8 teaspoon of chili flakes 


  • Pre-heat the oven to 400 degrees.
  • Chop carrots roughly (slice them in half and then cut into chunks).
  • Place carrots on a baking tray and toss in olive oil and chili flakes. 
  • Bake carrots for about 50 minutes, or until tender
  • Once carrots are baked, place in a blender with the garlic, sesame oil, spices (cumin, turmeric, ginger, mustard seeds), and coconut milk.
  • Blend until smooth and creamy and enjoy!

Recommendation: Enjoy with a slice of gluten and grain-free Rosemary Olive Bread!