Coconut-Carrot Soup

READY IN: 45mins
Recipe by ElizabethKnicely

Found in March 2013 Women's Health

Top Review by KateL

Healthy and delicious, a perfect starter for a company dinner. The lime juice added a bright note, and the curry powder and cardamom were subtle. To save time, I cut the carrots into thin coins because my Vitamix has power. My Goya coconut water came in an 11.8 oz. can, and I opted to fill to 2 cups with water; as a result, my soup was a bit thin; it would have been better to add the 11.8 oz. and forget the rest. Warning: this filled my 70 oz. Vitamix to the Max line. This reminds me of a company dinner, but I imagine you could fill a thermos with this and snack on this all afternoon without it ruining your figure. Thank you for sharing. Made for Please Review My Recipe tag game.

Ingredients Nutrition


  1. 1. In a saucepan over medium heat, heat oil. Add carrots, sweet potato, and onion. Cover and cook, stirring occasionally, until vegetables are softened and brown slightly, about 10 minutes. Add ginger, stir, and cook 1 minute. Add broth, bring to a boil, partially cover, then reduce to a simmer for 10 minutes, or until vegetables are soft.
  2. 2. Transfer soup to a blender and puree until smooth. Add coconut water and blend to combine. Return soup to saucepan, add lime juice, curry powder, and cardamom. Stir, then heat through. Garnish with red pepper, pepitas, basil, and green onion, if desired.

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