carrot, coconut & tomato soup

recipe  6th March 2017 by

Our nutritionist shares her favourite soup recipe, full of wholesome ingredients and packed with carrots and tomatoes. Try making a batch at the weekend and serving during the week as lunch or a light dinner - this recipe makes up to 6 helpings!

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jess pumpkin squash

Carrot and tomato soup is best served out of a mug on a cold winter day or night. It takes me back to my childhood of coming home after a long walk and enjoy a cup of freshly made soup off the AGA whilst my dogs snuggled up with me on the sofa. I've swapped cream for a healthier coconut which gives the soup a whole new layer of deliciousness.

Jess, graze nutritionist


  • 1 tbsp extra virgin olive oil
  • 1 chopped onion
  • 2 sliced garlic cloves
  • 1 tbsp ground turmeric
  • 10 rinsed & sliced carrots
  • 5 chopped tomatoes
  • 400 g coconut milk
  • salt and pepper (to taste)


Heat the olive oil in a pot, add the onions, garlic and turmeric and sauté until soft and fragrant. Add the carrots and tomatoes and cook for a minute or so, while stirring.

Add enough water to cover all the ingredients, a sprinkle of salt and a few twists of black pepper, and let the whole thing simmer for 15-20 minutes until the carrots are tender.

When the soup is ready, use an immersion (hand) blender to puree until smooth. Stir in the coconut milk, taste and adjust the flavours.

Serve the soup in bowls with some black pepper and a drizzle of olive oil.

Jess food

By Jess, graze nutritionist.

Our nutritionist extraordinaire, Jess trained at the Institute for Optimum Nutrition and is a registered practitioner with the British Association for Applied Nutrition & Nutritional Therapy. She's the creator of our health badges, to help you choose the snacks and boxes that are right for you. Check out everything from Jess on our blog, with recipes and tricks to help you keep making better choices, or go to her website at for even more.

view all posts by Jess

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