Coconut Soup Recipes

Kale and Okra Soup (Callaloo)

Kale and Okra Soup

photo by recipe author

Servings: 6
Preparation Time: 30 minutes

4 cups chicken stock
1 bunch green onions, chopped
6 cups fresh kale, chopped
4 cups okra, chopped
3 garlic cloves, chopped
6-8 sprigs thyme
4 tablespoons coconut cream concentrate

1. Combine all ingredients except coconut cream concentrate in a large pot. Bring to a boil then reduce heat to a simmer.

2. Simmer uncovered for 20-25 minutes, until veggies are nice and soft.

3. Puree soup using an immersion blender (you could do this in a conventional blender but be careful not to burn yourself!). Note: if the stocks of your thyme sprigs are very tough, you might want to remove them before pureeing.

4. Add coconut cream concentrate, stir to dissolve. Enjoy!

Recipe submitted by Sarah, Marietta, GA

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Curried Carrot Soup

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Servings: 8
Preparation Time: 45 minutes

3 tablespoons organic butter or coconut oil
2 onions, chopped
2 lbs carrots, peeled and chopped (or use baby carrots)
Juice from 2 oranges
1-2 teaspoons freshly grated ginger
1 tablespoon garam masala
1/2 teaspoon ground nutmeg
1 handful fresh cilantro, chopped
salt and pepper to taste
1 quart of chicken broth (beef will work, too)
14.5 ounces coconut milk*

Melt butter or ghee over medium heat and sauté onions until soft.

Add carrots, orange juice, spices and broth and simmer until the carrots are tender (20-30 minutes).

Add salt, pepper and fresh cilantro.

Use an immersion blender and puree until smooth. Or puree in batches using a regular blender.

Stir in coconut milk and add more salt/pepper to taste if needed.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Leslie, Amsterdam, NY

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Curry Cream of Carrot Soup

photo by recipe author

Servings: 4
Preparation Time: 45-50 minutes

6 cups chicken broth
1/4 medium onion, finely chopped
1 lb carrots, roughly chopped
1 teaspoon fresh ginger, finely grated
1 teaspoon curry
2 tablespoons coconut cream concentrate

1. Bring chicken broth to a rolling simmer over medium high heat. Add onion and carrots and let simmer until carrots are extremely soft, about 35-40 minutes.

2. Add ginger and curry and let cook another 5 minutes.

3. Blend soup with an immersion blender until it is a smooth puree (you could also use a countertop model, being careful not to burn yourself).

4. Add creamed coconut, stir to incorporate. Enjoy!

Recipe submitted by Sarah, Marietta, GA

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Sweet Potato Banana Squash Soup

photo by recipe author

Servings: 8 to 10

Preparation Time: 1 hour

1 tablespoon organic virgin coconut oil
1 large onion, diced
2 cloves garlic, crushed
2 teaspoons organic curry powder
2 large sweet potatoes, peeled and cubed
1 large banana squash or any other squash of your choice, peeled and cubed
1 teaspoon sea salt
1/2 teaspoon ground pepper
2 tablespoons dried organic basil leaves
1 quart organic chicken stock or vegetable stock
2 cups organic coconut milk*

Heat coconut oil in a large stock pot; add onions and garlic and cook until soft; add curry powder and cook for 1 minute more.

Add the sweet potatoes and squash; stir and cook for 2 minutes.

Add salt, pepper, basil leaves, chicken stock and coconut milk; bring to a boil and reduce to a simmer for 20 minutes or until the sweet potatoes are cooked.

Blend or process until mixture is smooth.

Serve soup hot or cold.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Jean, Salt Lake City, UT

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Gluten Free Simply Split Pea Soup

photo by recipe author

Servings: 6
Preparation Time: 10 minutes

This is one of our favorite fall soups and so comforting when the chilly winds blow in. Delicious with a side salad. Yum!

2 tablespoons coconut oil
1 large onion, finely chopped
3 garlic cloves, pressed
1/8 – 1/4 teaspoon cayenne
1 teaspoon thyme
1 teaspoon sage
1 tablespoon parsley
1 1/2 cups dry split peas
6 cups of water or vegetable broth
2 carrots, diced
inner parts and leaves of 2 heads of celery, minced
optional: leftover baked potato, diced
1 teaspoon smoked sea salt

Heat coconut oil in large pot over medium heat. Sauté the onion in the oil until it becomes soft. Add the garlic, stirring constantly being careful it doesn’t burn. Add cayenne, thyme, sage and parsley. Stir in split peas and water. Bring to a boil.

Cover, reduce heat, allow to simmer for 20 minutes. Add carrots and celery and cook until peas are soft 20 – 30 minutes more. Add the potato and heat through. The peas will thicken soup as they cook and you can add additional spices, as you like. Add the salt to taste.

Recipe submitted by Linda, Woodland, WA

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Gluten Free Creamy Coconut Lentil Soup

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Servings: 4-6
Preparation Time: 15 minutes

1 1/2 cups lentils, soaked
1 quart chicken stock (homemade if possible)
14 oz coconut milk*
2 tablespoons coconut oil
1 large sweet onion, chopped
1 tablespoon garlic crushed
1-3 tablespoons fresh ginger, minced
1/2 teaspoon – 1 tablespoon crushed red chili flakes
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon salt
1 organic yellow pepper, chopped
1 organic orange pepper, chopped
1 organic red pepper, chopped
4 cups diced tomatoes
1 cup tomato juice/sauce
1 lemon, juiced
1 bunch cilantro, chopped

First, soak your lentils in warm water with a couple tablespoons of apple cider vinegar for 6-8 hours. Once they have been soaked, pour off the water and rinse the lentils well.

In a large pot, add the lentils and cover with 3-4 inches of water. Bring to a boil and simmer for 30 minutes. Skim off any foam that rises to the top. Remove from heat, pour off the water and rinse well.

Place the lentils back in the soup pot. Add the chicken stock, coconut milk, coconut oil, onion, garlic, ginger and spices to the lentils and bring to a simmer. Reduce heat to low and simmer for 1 hour, stirring occasionally. Check for seasoning and add the peppers and tomatoes. Adjust the seasoning as needed. Check the lentils for tenderness. Cover and let the soup continue to cook over very low heat. Total cooking time will vary, depending on your altitude – between 2-4 hours is average. Once the lentils are tender, remove from heat and stir in 1/2 of the bunch of chopped cilantro and lemon juice. Save the rest of the cilantro for serving.

Another method to cook this soup is in the crock pot. Follow the step for cooking the lentils the initial 30 minutes, skimming off the foam, and rinsing again. Then, once that is done, place all of the ingredients in your crock pot and cook on low for 4-8 hours or until the lentils are tender. The amount of time will depend on your crock pot and altitude.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Jessica, Denver, CO

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Pumpkin Curry Soup

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

2 tablespoons coconut oil
1 tablespoon curry powder
1 teaspoon powdered ginger
1 teaspoon cumin seeds
1/2 teaspoon red pepper flakes
4 finely minced garlic cloves
3 1/2 cups puree pumpkin or winter squash
2 cups soup stock
2 cups unsweetened coconut milk*
Salt or fish sauce, to taste
Minced cilantro for garnish and flavor

1. Heat the oil in a heavy soup pan, medium-low heat.

2. Add the curry, ginger, cumin and red pepper flakes.

3. Stir for a couple of minutes while the seasonings roast and become fragrant. Do not walk away! They can burn in a flash and you will have to start over. Add the garlic and stir for a moment. Do not let the garlic brown. The flavor will overpower this delicate soup if you do.

4. Pour the soup stock into the spice mixture and stir well. Loosen anything that may be sticking to the bottom of the pot.

5. Put the pumpkin puree in the blender and add the soup stock. It should just fit. Blend well.

6. Warm the coconut milk in the soup pan and then add the blended pumpkin and soup stock. Salt with fish sauce or sea salt according to your own taste.

7. Serve with a sprinkling of finely minced cilantro on the top. The green of the cilantro sparkles against the orange hue of the soup. It also adds a subtle earthy quality.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Amanda, Hot Springs, CA

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Thai Chicken Coconut Soup II

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Servings: 6-8
Preparation Time: 15 minutes

1 pound chicken breast, cut into small chunks (you can use any kind of chicken you have on hand)
1 small sweet onion, chopped
coconut oil
3 large carrots, chopped
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1/2 tablespoon of red pepper flakes (more or less depending on your heat tolerance)
1 quart chicken broth, preferably homemade
2 cups shredded chard or other greens
1/2 cup cilantro, chopped
1 lemon, juiced
1 bunch green onions, chopped
14 oz organic coconut milk*
salt to taste

In a large soup pot, brown the chicken and onions in a couple tablespoons of coconut oil. When the chicken is cooked through, add the chopped green onion, carrots and garlic. Sauté for 5 minutes. Add the ginger, red pepper flakes, and chicken broth.

Bring the soup to a gentle boil, reduce heat and let simmer, covered, for 20-30 minutes. Test the carrots for tenderness. Add chard, cilantro, lemon juice, green onions, and coconut milk. Continue cooking for about 10 minutes. Check for salt and adjust accordingly.

Note: Adjust the ginger and red pepper flakes to taste, depending on your spice tolerance level.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Jessica, Denver, CO

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