Sweet Carrot Soup

Carrots are something that are in abundance in soup season (aka fall, aka autumn). Of course you can get them year round but autumn is the time for carrots. Being a root vegetable, it is very grounding. (Roots coming from the ground)

By that I mean:

  • Centered
  • Solid
  • Strong
  • Balanced
  • Less tense
  • Less stressed

I feel soup emotes this feeling of ‘groundedness’ as well. So I put them together for this luscious bowl of goodness.

This is a very quick soup to put together. With only 10 ingredients if you choose to use the garnishes of toasted almond slices and chopped dates, which I recommend that you do! It’s reminiscent of the Indian dish Carrot Halwa.

This recipe uses full fat coconut milk which is high in saturated fat. If you are watching your macronutrients then let me suggest that you half the amount of coconut milk you put in and make it up with more water. The soup will thicken upon standing so having a thinner soup will not be detrimental, you may even like the consistency of a thinner soup while still being able to have the coconut flavour. Be sure to shake the can of coconut milk before opening as the water and fat may have separated upon sitting.

Feel free to add 1-2 more tablespoons of maple syrup in the pot if you would like it a bit sweeter. Maple syrup contains trace amounts of minerals and phytonutrients.

I hope you enjoy this soup. Leave me a comment below. Enjoy life in the pink!

Sweet Carrot Soup

  • Servings: 4-6
  • Difficulty: Easy
  • Print


  • 1 medium onion
  • 2 celery sticks
  • 2 lbs carrots
  • 1 tbsp coconut oil (optional)
  • 1 can coconut milk
  • 1 tbsp pumpkin spice blend
  • 1 tbsp maple syrup
  • 6 cups water
  • Optional garnish: chopped dates, toasted sliced almonds.
  • Directions

    1. Heat a large stock pot on medium heat.
    2. Chop the onion, celery and carrots roughly. Add to the heated pot with coconut oil if using and/or a little water to prevent sticking.
    3. Cook until crisp tender, stirring occasionally, adding a bit more water to prevent sticking or browning. About 10 minutes.
    4. Add pumpkin spice blend, maple syrup and water in that order stirring after each addition. Cook until carrots are fork tender. About 20 minutes.
    5. Add coconut milk and stir, allow to come to a boil. About 5 minutes.
    6. Remove from heat, using an immersion blender blend until silky smooth. Serve hot. and garnish with dates and toasted sliced almonds.
    7. Enjoy life in the pink!



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