Carrot Pumpkin Coconut Soup

Serves - 3
Carrot Pumpkin Coconut Soup
Beeting Heart Cookies Reading Carrot Pumpkin Coconut Soup 1 minute Next Cherry Coconut Popsicle


  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, chopped
  • 2 ¼ cup pumpkin puree
  • 1 tbsp ginger, freshly grated
  • ¼ tsp cumin
  • 2 ½ cup vegetable broth
  • 1 can unsweetened coconut milk


  1. Saute onions and garlic in some coconut oil.
  2. Add the egg, water, vanilla, salt, and cinnamon. Blend until mixed well.
  3. Transfer into a blender, and add the remaining ingredients except for the coconut milk and blend until well combined.
  4. Pour the soup into a large pot and set over medium heat while whisking in the coconut milk.
  5. Cook the soup, occasionally stirring until warm.
  6. When ready, garnish with some micro greens and a dollop of coconut yogurt.

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