Description
A soothing, creamy, and gluten-free soup made with coconut milk, carrots, and aromatics for a cozy meal.
Ingredients
Scale
- 4 cups chopped carrots (about 4 medium carrots, ~480 g)
- 2 cups chopped celery (about 4 stalks, ~240 g)
- 1 large yellow onion, chopped (~200 g)
- 4 cloves garlic, minced (~12 g)
- 6 cups low-sodium vegetable broth (about 1440 ml)
- 2 cups full-fat coconut milk (canned, 480 ml)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/2 teaspoon dried rosemary (or 1 teaspoon fresh, chopped)
- 1 to 1 1/2 teaspoons kosher salt (start at 1 tsp; adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- Optional: 2 cups cooked, shredded chicken
- Optional: 1 (15-oz) can white beans, drained and rinsed
- Optional: 1 tablespoon olive oil or ghee
Instructions
- Chop the carrots, celery, and onion; mince the garlic. If using optional olive oil, toss vegetables with oil in a bowl.
- Add chopped vegetables and any optional add-ins to the slow cooker.
- Pour in vegetable broth and coconut milk. Add thyme, rosemary, salt, and black pepper. Stir to combine.
- Cook on low for 6–8 hours or high for 3–4 hours until vegetables are tender.
- For a creamy texture, blend the soup using an immersion blender until smooth, or blend batches in a regular blender if desired.
- Taste and adjust seasoning, then serve hot, garnished with fresh parsley or chives.
Notes
Use low-sodium vegetable broth to manage sodium levels. To thicken, simmer uncovered or add a cornstarch slurry if too thin.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 225
- Sugar: 8g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3.5g
- Protein: 4g
- Cholesterol: 0mg