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Carrot Coconut Vegan Soup

With Autumn coming along soups will keep you warm and your soul alive.


  • 4 carrots

  • Vegetable Broth

  • 1 can coconut milk

  • 1 tsbp turmeric

  • Fresh ginger

  • 1 tbsp tomato paste

  • 1/2 onion

  • 2 garlic cloves

  1. In a pot sauté garlic, minced ginger, and onions for 5 min until they start to brown.

  2. Add the tomato paste, turmeric. Then slowly add a cup of coconut milk.

  3. Add the carrots and vegetable broth. Put the lid on and cook until carrots are tender.

  4. Blend it all. Add salt and pepper to taste.

You can serve it with some cashew-parmesan on top, or with coconut cream and some toasted bread.

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