Creamy Coconut Carrot Soup
with Avocado and Toasted Quinoa
This creamy soup can be served hot or chilled, and is a welcome break from its heavier soup counterparts. Bright orange in color and served with ripe avocado, it's the perfect summer dish.
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- 2 tablespoons olive oil*
- 1 pound carrots
- 1 onion
- 2 cups vegetable stock
- 1 can coconut milk
- ¼ cup cilantro leaves
- 2 avocados
- 1 lime
- salt and pepper to taste*
- *not included
Rinse and dry all produce. Peel carrots and roughly chop into ½ inch pieces. Peel and dice onion. Pick leaves from the cilantro stems and set aside. Cut the lime into 4 wedges.
In a large pot over medium heat, add 1 tablespoon olive oil. Add carrots and onions and sauté lightly for about 3 minutes, season with salt and pepper.
Turn heat to high and add 2 cups vegetable stock into the pot. Cover with a lid and allow to cook for 15-18 minutes, or until carrots are tender. Be mindful of the steam when checking carrots! Continue on to next step while they cook.
To toast quinoa, first rinse the grain under running cold water. Drain well, and place in a small pot of sauté pan over medium heat. Continue to stir as quinoa dries, and it will develop color in a few minutes on the heat. Once a nutty aroma starts to come from the pan you will know it’s done. Remove from heat and set aside.
Once carrots are tender, pour the mixture into blender along with coconut milk and blend until smooth Season with salt to taste.
Cut avocados in half, use a chef’s knife to pull out pit and slice the flesh while still in the shell. Use a spoon to scoop each side out and place on top of soup. Squeeze a wedge of lime over the avocado and sprinkle cilantro over soup. Enjoy!