This quick and delicious carrot soup uses
coconut milk to get the velvety texture. The addition of Olivelle's
Coconut Chai Sugar Shaker elevates the flavor profile and delights the
1/4 cup Cilantro Olive Oil, plus more to finish
1 medium Onion, chopped
1 lb Carrots, chopped
2 tsp Lime Fresco Sea Salt
2 cloves Garlic, crushed
1 can Coconut Milk
2 cups Chicken Broth
1 TBSP fresh Cilantro, for garnish
In a large pot, heat olive oil over medium-high heat and add onions, carrots, shaker and salt. Sauté until carrots are soft and onions are translucent, about 10 minutes.
Add crushed garlic and cook until fragrant, about 2 minutes, stirring frequently.
Pour in coconut milk and stir to combine.
Transfer soup to a blender. Add chicken stock and process until combined and soup is smooth.
Top soup with fresh cilantro and a drizzle of olive oil before serving. Serve & enjoy!