The perfect soup for Easter brunch or any brunch for that matter. It’s truly good any time of year. This is a simple soup that packs a lot of flavor. It’s stunning on the table and goes well with just about any brunch items you may be serving.  It’s sweet, savory, colorful and has a bit of chew from the quinoa, By adding quinoa, you achieve a slightly nutty, earthy flavor that marries well with the sweetness of the carrots and coconut milk.

Because this is a freezer friendly soup, I always make extra.  It’s the perfect soup to reinvent into a sauce for stuffed cabbage (link for stuffed cabbage in Cook’s Notes below), roasted vegetables, pasta, stuffed sweet potatoes, and rice dishes.  You can also add so many different ingredients to the soup itself, such as roasted cauliflower, grilled chicken, marinated tofu, mini lamb meatballs.  Kind of endless possibilities!

Makes approximately 8 servings (1-1/2 cup each)



  • 1.5 lbs organic carrots, trimmed, washed, peel left on, cut into 2″ lengths
  • 1 T extra virgin olive oil
  • 2 T organic coconut oil, melted – plus 2 T more for soup
  • 2 tsp Kosher salt
  • 1 large onion, diced, approximately 1-1/2 C
  • 3 medium shallots, diced, approximately 3/4 C
  • stalks celery, finely diced, approximately 1 C
  • 2 T fresh minced garlic
  • 1/3 C fresh ginger, zested or minced
  • 5 T sweet yellow curry (we use Penzy’s, but you can use what you like best)
  • 2 tsp fresh grated turmeric (or 1 tsp dry)
  • 1 T toasted cumin, ground
  • 1 T toasted coriander, ground
  • 1/2 T tamari
  • 1/2 tsp fresh lime juice
  • 1/2 tsp fresh lime zest
  • 2 T organic sugar
  • 2 Qrts organic vegetable stock
  • 2 (13.5) oz full fat unsweetened coconut milk
  • Sprigs of organic cilantro for garnish
  • Slices of lime for garnish

Heat the oven to 450º. On a parchment lined sheet pan, place your carrot in one layer. rts. Transfer carrots to a rimmed sheet pan. (I line mine with parchment paper, because they are in bad shape.) Toss carrots with 2 olive oil and 2 tablespoons coconut oil. olive oil and 2 teaspoons kosher salt. Transfer to heated oven and roast for 30 minutes. When done, carrots should be very tender and slightly caramelized.

While carrots are roasting, cook quinoa according to directions and set aside.

In a large pot on medium high heat, add 2 tablespoons of coconut oil, along with onions, shallot and celery. Cook for apprioximately 4 minutes.  Reduce heat to medium and add garlic and ginger and cook for another 6-7 minutes. Stir often so vegetable do not burn.  Add in curry, turmeric, coriander, cumin, tamarind, lime juice and zest, vegetable stock and sugar. Stir, cover and simmer on medium low heat for about 15 minutes.

When carrots are done cooking, add them to the soup.  With an emersion blender, purée ingredients until creamy smooth.  Add in coconut milk and cooked quinoa and stir (not blend!) until completely incorporated. Add the roasted carrots and the cans of coconut milk.  Adjust seasoning as needed.

Serve with garnishes of cilantro, limes and a swirl of coconut milk.



  • If soup seems too thick after puréeing, you can add small amounts of vegetable stock to reach desired consistency.
  • If you’d like to add spice to this soup, add sriracha or your favorite hot sauce.
  • An additional garnish could be chopped green onions or toasted cashews.
  • Stuffed Cabbage Idea ~ Here’s the link: