Introducing “Baylow Foods”
September 26, 2016
Introducing ‘KaabaKitchen’
October 3, 2016

Hey Family!!

Another wednesday means another recipe.

Coconut carrot soup is one meal I absolutely love and enjoy when I’m not in the mood for a heavy meal. I hope you give it a try and enjoy it too. Below is the recipe



  • 4 tablespoons of coconut oil
  • 1 pound carrots, peeled, chopped
  • 1 medium onion, chopped
  • Salt, freshly ground pepper
  • 2 cups of low-sodium chicken broth
  • 1 can of unsweetened coconut milk
  • Seasoning of choice


  • Put oil in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15-20 minutes. Stir in broth, coconut milk, and 2 tablespoons chili sauce. Bring to boil, reduce heat and simmer, stirring occasionally until vegetables are very soft and liquid is slightly reduced, 40-45 minutes.
  • Let soup cool slightly, then puree in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.
  • Divide soup among bowls, drizzle with chili sauce. (Soup is ready to consume! *Yummy*)
  • DO AHEAD: Soup can be made 3days ahead. Let cool, cover and chill.



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