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–+ servings
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5 from 35 votes

Chunky Carrot Soup

A super easy and simple recipe, perfect for a weeknight dinner.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Starter
Cuisine: International
Suitable for Diet: Gluten Free, Vegan
Diet: AIP, Dairy free, Egg free, Gluten free, Paleo, Vegan, Whole30
Servings: 2 servings
Calories: 366kcal
Author: Bea C.

Equipment

Ingredients

Weights - Cups

Instructions

  • Peel and slice the onion in tiny pieces and make it sweat 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. Right before serving add the coconut milk and whisk with a spoon in order to combine the coconut milk and the water. Add salt to taste and voilà.
    Bon appétit !

Notes

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

Calories: 366kcal | Carbohydrates: 23g | Protein: 5g | Fat: 31g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 136mg | Potassium: 843mg | Fiber: 5g | Sugar: 10g | Vitamin A: 25478IU | Vitamin C: 14mg | Calcium: 93mg | Iron: 5mg