Flo's Carrot Soup

This subtilely flavored soup is right in between savory and sweet. 

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 1 cup
Author Jeanne Rogers -


  • 1 tbsp butter
  • 1 tbsp olive oil
  • 4 cups carrots - about 1 pound scrubbed and sliced
  • 1/4 tsp salt
  • 1 14 oz can vegetable broth
  • 1 13.5 oz can unsweetened coconut milk
  • 1/4 tsp ground ginger or 1 tbsp fresh finely chopped
  • 1/4 tsp ground cardamom
  • zest of 1 orange - about 2 tbsp


  1. Heat a medium size soup pot or dutch oven over medium heat. 

  2. Add the butter and olive oil. Once the butter is starting to bubble, add the carrots and salt. Stir to coat and continue to cook until the carrots have started to soften. This should take 7 to 10 minutes. 

  3. Add the vegetable broth and allow mixture to simmer for another 10 minutes uncovered or until the carrots are soft and fully cooked.

  4. Stir in the coconut milk, ginger, cardamom and orange zest. Heat through so the coconut milk is incorporated. 

  5. Take the mixture off the heat and puree using an immersion blender until soup is smooth. 

  6. Alternatively let the mixture cool and puree in batches in your blender. Reheat and serve.

Recipe Notes

To make this recipe vegan and dairy free leave out the butter and use another tablespoon of olive oil.