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Creamy Carrot-Coconut Soup

Active Time: 20 minutes / Cook Time: 55-60 minutes / Total Time: 70-75 minutes

Makes 4 servings

Creamy Carrot Coconut Soup.JPG


  • 2 tablespoons ghee
  • 1 lb. carrots, chopped
  • 1 medium onion, chopped
  • ½ teaspoon plus a pinch of fine sea salt
  • 2 cups low-sodium chicken broth
  • 1 (13.5 oz.) can coconut milk
  • 1 teaspoon Sriracha, gochujang, OR Thaistyle chili sauce, or to taste
  • juice of a lime (start with half, and add more as desired)
  • 2 tablespoons roughly chopped cilantro, optional


  1. Melt ghee in a large saucepan over medium heat. Add carrots and onion and a pinch of salt and cook, stirring often, until the carrots are softened, 15-20 minutes.
  2. Add broth, coconut milk, and Sriracha and stir. Bring to a boil, reduce the heat to low, and simmer, stirring occasionally, until the vegetables are very soft and liquid is slightly reduced, about 40 minutes.
  3. Use a stick-blender (or carefully transfer soup to a blender—you’ll need to do this in batches) and puree until smooth. Taste and add up to ½ teaspoon salt. Add lime juice to taste. Stir in water 1 tablespoon at a time to adjust consistency, if desired.
  4. Once cooled, package soup in four airtight containers, sprinkling each serving with ½ tablespoon cilantro, if using. Refrigerate until needed for lunches this week.