Carrot, Coconut & Tarragon Soup

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  • Carrots – 6 cups, chopped
  • Parsnips – 2 1/2 cups, chopped
  • Coconut oil – 1/4 cup
  • Ginger – 1 teaspoon, grated
  • Stock – 64 ounces of stock
  • Whole coconut milk – 1 (12-ounce) can whole coconut milk
  • Tarragon – 1 1/2 teaspoon
  • Avocado – 1 avocado


  1. Preheat the oven to 400 degrees.
  2. In a large baking dish, toss the carrots and parsnips with coconut oil and grated ginger. Roast for 25 minutes, until the vegetables are just tender.
  3. Meanwhile, heat the stock in a large soup pot. When the vegetables are ready, add them to the pot with the coconut milk and tarragon.
  4. Simmer the soup for 15 minutes. Remove from the stovetop and cool for about 10 minutes.
  5. Add the soup to a food processor and blend into a puree (or use an immersion blender if you have one).
  6. Transfer the soup back to the soup pot to reheat if it has cooled too much.
  7. Serving with a drizzle of extra virgin olive oil or acorn squash seed oil, and a few wedges of avocado.
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