Carrot Coconut Soup


2 large onions, chopped

Olive oil for frying

6 cups of water or broth

2 TBS fresh ginger, grated (1TBS for kids)

8 medium cloves garlic, chopped

1 tsp curry powder (0.5 tsp for kids)

4 cups sliced carrots

4 cups of pumpkin, cut into cubes

10 TBS of coconut milk or 6 tablespoons of creamed coconut.

salt and white pepper to taste


Chop onion and let it sit for at least five minutes to bring out its hidden health benefits.

Heat oil in a soup pot. Fry onions over medium heat for about 5 minutes, stirring often.

Add garlic and ginger and continue to sauté for another minute.

Add curry powder and mix well with onions.

Add water/broth, carrots, and pumpkin and simmer on medium high heat until vegetables are tender, about 15 minutes.

Add coconut.

Blend in pot using hand blender. Be careful because it’s hot, and it can erupt and burn you. Add salt and pepper to taste J

About Sarah

I'm a NutriNomad; born and bred in Bonnie Scotland, living in Sunny Greece and on a continuous journey to discover nutritious food from around the globe!
This entry was posted in Starters / Side dishes and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s