Carrot and coconut soup in a white and blue bowl

Carrot and coconut soup (AIP, paleo, whole30)

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This carrot and coconut soup is one of my go-to recipes. I make it when I don’t want to do the groceries, don’t want to spend much time in the kitchen to prepare my meal and don’t really know what to eat. I kind of almost always have all the ingredients in my fridge and cupboard and what I love, is that while it cooks I can go do something else. Me? A lazy bird? Lol

This soup can either be served as a starter or a main dish (you will just have to modulate the quantities). I also sometimes pu it in an isothermal container and take it to the office for my lunch. Hope you will enjoy it.

Carrot and coconut soup (AIP, paleo, whole30)

4 from 7 votes
Recipe by – Course: Starters, Main dishesDifficulty: Easy


Prep time


Cooking time




  • 1 onion

  • 5 medium carrots

  • 1 cup (250 ml) coconut milk

  • 2 tsp coconut oil

  • 2 cups (500 ml) water

  • Salt to taste


  • Peel and slice your onion in tiny pieces and make it sweat with the coconut oil in a French (or Dutch) oven.
  • In the meantime, peel and slice the carrots in small pieces.
  • Add them to the onion. Pour the water on this mix. Cover the French oven.
  • Let it cook for about 30 minutes or until carrots are tender. Then add the coconut milk right before serving (whisk with a spoon in order to combine the coconut milk and the water), add salt to taste and voilà.
    Bon appétit !

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One Comment

  1. Great post 🙂


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