This coconut carrot soup recipe is super easy to make, creamy and delicious. It’s healthy, with immune boosting nutrients, exciting flavors and spices. Cook up a big batch of this satisfying soup and simply add it to a meal or enjoy it by itself.
INGREDIENTS:
- 1 tablespoon refined coconut oil
- 1/2 medium onion, chopped
- 6 medium carrots, peeled and cut into small peaces
- 4 celery stalks, cut into small peaces
- 1/2 grapefruit, peeled and seeded
- 1 1-inch fresh ginger root, peeled and grated
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon saffron threads, finely ground mixed with 1 tablespoon hot water
- 1/3 cup raw hemp shelled hempseed
- 2 tablespoons raw almonds
- 4 cups unsweetened coconut milk
- 1 lime, juiced
- Kosher sea salt and freshly ground black pepper
- Slivered almonds to garnish
DIRECTION:
- Heat coconut oil in a small pot over medium heat. Add chopped onions with a pinch of kosher sea salt, saute for about 5 minutes until slightly golden. Add chopped carrots, celery and the rest of the spices, stir for about 5-7 minutes. Add coconut milk, fresh ginger, saffron mixture and 1/2 cup water. Bring to a boil, then reduce heat and let it simmer. Stir occasionally and cook for about 25 minutes until vegetables are cooked and tender.
- Carefully transfer to a high speed blender (or if you have an emersion blender you may use this as well) with hemp seed, almonds, grapefruit, lime juice and blend until smooth.
- You can adjust the liquid at this point, if you like a thinner soup just add more water or leave it be and the soup will be thicker.
TIP: Grind 2 teaspoons saffron threads with a sugar cube to a powder with a spice mill or a mortar and pestle. Then store it in a spice glass jar tightly closed.
