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+ servings

Vegan Carrot Soup with coconut milk (AIP, paleo, whole30)

A super easy and simple recipe, perfect for a weeknight dinner.
5 from 4 votes
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course, Starter
Cuisine International
Servings 2 servings
Calories 366 kcal


  • 1 onion
  • 5 carrots medium
  • 250 ml coconut milk
  • 2 teaspoon coconut oil
  • 500 ml water
  • Salt to taste


  • Peel and slice the onion in tiny pieces and make it sweat (see notes for meaning) with the coconut oil in a Dutch oven.
  • In the meantime, peel and slice the carrots in coins.
  • Add them to the Dutch oven. Pour the water over this mix. Cover the Dutch 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 !


Sweating onions: cook them gently on medium low heat until they soften up and become kind of transparent.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition facts per serving

Calories: 366kcalCarbohydrates: 23gProtein: 5gFat: 31gSaturated Fat: 27gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 136mgPotassium: 843mgFiber: 5gSugar: 10gVitamin A: 25478IUVitamin C: 14mgCalcium: 93mgIron: 5mg
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