Carrot, Tomato & Coconut Soup

Yield 4-6 servings


  • 1 tablespoon cold-pressed coconut oil or olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon ground turmeric (optional)
  • 10 medium size carrots, rinsed and sliced
  • 1 can plum tomatoes or approximately 5 chopped fresh tomatoes
  • Water, enough to cover
  • Sea salt & black pepper
  • 1 can full fat coconut milk or any plant milk of choice

1. Heat oil in a pot. Add onions, garlic and turmeric, and sauté until soft and fragrant. Add carrots and tomatoes, and cook for a minute or so while stirring.

2. Now, add water, sea salt and pepper, cover and let simmer for 15-20 minutes until the carrots are tender.

3. Meanwhile, prepare the corn topping (see below).

4. When the soup is ready, use an immersion (hand) blender to puree until smooth. Stir in the coconut milk, taste and adjust the flavors.

5. Serve the soup in bowls with a couple of spoonfuls corn topping and a drizzle of olive oil.

Raw Corn Ceviche:

  • 2 fresh corn cobs, husks removed
  • 4 sprigs flat-leaf parsley
  • Juice from 1-2 limes
  • 1 tablespoon cold-pressed olive oil
  • Sea salt & black pepper

1. Cut off the corn kernels from all sides, and chop the parsley. Place in a bowl.

2. Combine all ingredients and season to taste.