Last week we got hit with our only real blast of winter weather. After a very mild Spring, no one was welcoming the snow and ice, but luckily it didn’t last long. We were back up to 70 degrees yesterday and now that it is officially Spring I am hoping we are in the clear! The cold aside, I don’t mind a snow day especially when it gives me an excuse to cook up a hot and hearty pot of Thai Coconut Carrot Soup! 

This soup is loaded with flavor. The first step is roasting the carrots for 35 minutes at 400°F. No need to peel the carrots first, just cut off the ends, brush them with coconut oil, sprinkle with sea salt and pop them in the oven. 

In a large soup pot, sauté onion, garlic and ginger in coconut oil over medium heat for 4-5 minutes until fragrant. Add carrots, coconut milk, chicken stock and lemongrass, let simmer for 15-20 minutes over low heat. The lemongrass is just for flavoring the soup, it has a very tough texture so you will want to remove it before blending the soup. 

Using an immersion blender, blend the soup until smooth (2-3 minutes). Serve hot or cool and store in the fridge in an airtight container up to 1 week. 

The ginger and lemongrass really work well with the flavors of the carrots, they bring out a sweetness that pairs well with the coconut 🙂 

This Thai Coconut Carrot Soup is Whole30 approved. We only have 1 week left of our Whole30, I can’t believe how fast it has been flying by! 

Thai Coconut Carrot Soup

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• Author: Chocolate Covered Cheetah

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Ingredients

Scale 1x2x3x

• 2 lbs carrots
• 2 tbsp coconut oil
• 2 tsp sea salt
• 1 cup onions, chopped
• 2 tsp minced ginger
• 1 large clove garlic, minced
• 1 can light coconut milk
• 2 cups chicken stock
• 1 stalk lemongrass

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Instructions

1. Pre-heat oven to 400°F
2. Cut ends off carrots, lay on a baking sheet
3. Melt 1 tbsp of coconut oil, brush carrots with coconut oil
4. Sprinkle with sea salt
5. Bake carrots for 35 minutes until soft
6. Meanwhile, heat 1 tbsp of coconut oil in a large soup pan over medium heat
7. Add onion, garlic and ginger to the soup pan, sauté 4-5 minutes until fragrant
8. Add roasted carrots, coconut milk, chicken stock
9. Cut the end off the lemongrass, using the side of your knife, press down on the bottom inch of the stalk to break it open and release some of it’s flavor, add the stalk to the soup pot
10. Simmer over low heat 15-20 minutes
11. Remove the lemongrass
12. Using an immersion blender, blend soup until creamy
13. Serve hot

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