Coconut, Carrot & Cumin Soup

This coconut, carrot & cumin soup recipe is dairy-free, gluten-free, and also sugar-free.

Serves: 6 to 8


  • 1 can full-fat coconut milk (ideally preservative-free)
  • 6 cups carrots, unpeeled and roughly chopped (preferably organic)
  • 1 onion, peeled and roughly chopped
  • 3½ cups organic vegetable stock
  • 1 tsp fresh ginger, minced
  • 2 T coconut oil
  • 1 tsp garlic, crushed
  • ½ tsp paprika*
  • Himalayan salt and pepper to taste
  • ½ tsp ground coriander*
  • 1½ tsp ground cumin*
  • ½ tsp chilli flakes (optional)

*ideally non-irradiated and/or organic


  1. Heat the coconut oil in a large soup pot, and then add the onions, garlic, ginger and some Himalayan salt.
  2. Cook on a medium heat for about 7 minutes.
  3. Add in the carrots, and then cook for another 5 minutes.
  4. Pour in the vegetable stock, and then the coconut milk.
  5. Add in the cumin, paprika, coriander and chilli flakes.
  6. Put a lid on the pot and cook until the carrots are softened, about 10 to 15 minutes.
  7. When carrots are soft, blend the soup in batches in a high powered blender, or use an immersion hand blender and puree until smooth.
  8. Season with salt and pepper.
  9. Garnish with fresh coriander and more chilli flakes, if desired.
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