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Coconut and Carrot Soup

5 from 6 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 63 kcal


  • 1000 g Carrots red
  • 200 g Parsley root
  • 250 g Jacket potatoes
  • 1 Chopped onion
  • 1 can Coconut milk
  • 25 g Cream, sweet
  • 1 bunch Parsely


  • Clean the carrots and parsley roots and cut into small cubes. Do the same with the slightly larger onion.
  • Put the whole thing in a saucepan, just cover it with water and bring to the boil, then add the jacket potatoes, also chopped up, and simmer until the vegetables are soft.
  • Puree the vegetables with a hand blender, gradually adding the coconut milk and then seasoning with salt and pepper. If you like, you can also add some liquid honey. Now garnish the soup with parsley and serve.


Serving: 100gCalories: 63kcalCarbohydrates: 6.7gProtein: 1.4gFat: 3.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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