Carrot-Coconut Soup


  • 3 tablespoons Virgin Coconut Oil
  • 2 cups carrots, chopped
  • 1 large onion, minced
  • 2 tablespoon leeks, chopped
  • 2 tablespoon garlic, chopped
  • 1 tablespoon ginger, minced
  • Salt and pepper to taste 
  • 4 cups chicken broth
  • 2 cups Coconut Milk
  • 1 cup water


  • Heat VCO in a pot over medium-high heat. 
  • Add carrots, onion, chopped leek, garlic, and ginger, season with salt and pepper, and cook, stirring often, until vegetables are beginning to soften, about 5–7 minutes. 
  • Add broth, coconut milk, and 1 cup water. 
  • Bring to a boil, reduce heat, and simmer until vegetables are very tender, 20–25 minutes; let cool slightly. 
  • Working in batches, puree soup in a blender until smooth. 

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