This bisque-type soup is super easy to make, has a delicious flavor, and is perfect for these cooler autumn evenings – and make enough to take to lunch tomorrow!


  • 1 tbsp coconut oil
  • 1 onion, diced
  • 1/2 tsp sea salt (or to taste)
  • 8-10 large carrots, chopped into ½ inch rounds
  • spring water
  • 1 can unsweetened coconut milk
  • 1/2 tsp cinnamon (or to taste)
  • fresh cilantro for garnish


  1. Heat oil over medium heat in a large saucepan.
  2. Add onion and pinch of salt. Saute for 5 minutes or until onion is translucent.
  3. Add carrots and enough water to just cover vegetables.
  4. Bring to a boil, season with salt and simmer for 20 minutes or until carrots are very soft.
  5. Puree the soup until smooth, then add coconut milk and cinnamon.
  6. Ladle into bowls, garnish and serve.

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