Coconut water is not usually thought of as a base for soup, it’s usually coconut milk that is used. Coconut water makes for a lighter soup, perfect for summer, and also allows the carrot flavor to come through more. If you want to add some spice to this, toss in some curry powder with the garlic, or some red pepper flakes.
1 T coconut oil or other vegetable oil
1/3 c chopped onion
2 c chopped carrots
3 1/4 c coconut water, divided
1 – 2 garlic cloves, chopped
1 T lime juice or lemon juice
1 t grated lime or lemon zest, optional
salt and pepper, to taste
coconut milk or dried, grated coconut
fresh chopped herb, such as cilantro, dill, basil, parsley
1. Heat coconut oil in a saucepan. Add the onion and cook for about 5 minutes. Add the carrots and 1/4 c of the coconut water and sweat for a few minutes. Add the garlic and cook, stirring for about a minute, until the garlic is fragrant. Turn down the heat and simmer until the carrots are tender, 10 – 15 minutes, depending on the size of the carrot pieces. If the liquid is evaporating before the carrots are done, add a bit more coconut water.
2. Remove from heat and transfer to a food processor or blender along with 2 cups of the coconut water. Purée. Return soup to saucepan. Or, add the coconut water to the saucepan and purée with an immersion blender.
3. If you want a thinner consistency, add more of the remaining coconut water. Heat through, but there’s no need to bring back to the boil. Stir in the lime juice, lime zest, salt, and pepper. Taste for seasonings.
4. Serve with a drizzle of coconut milk or some grated coconut and topped with fresh, chopped herb.