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Coconut carrot soup in a white Dutch oven with wooden spoon.
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Sweet Potato Coconut Carrot Soup

This creamy soup is packed full of healthy fats and nutrients for a perfectly well-balanced meal if you’re eating Paleo, Whole 30, or Bulletproof.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Soup
Cuisine: American
Servings: 6 Servings
Calories: 545kcal
Author: Aimee Mars


  • 3 Sweet Potatoes peeled and cubed
  • 4 Carrots peeled and chopped
  • 3 tablespoons Oil
  • 1/2 cup Cashews
  • 3 cups Canned Coconut Milk
  • 2 cups Water
  • 1/2 teaspoon Salt
  • 2 tablespoons Butter


  • Heat the oil in a large pot or Dutch oven over medium heat. Add the sweet potatoes and carrots and cook for 2 minutes stirring occasionally.
  • Add the cashews, coconut milk, and water, cover, and reduce heat to a simmer.  Let cook for about 45 minutes or until potatoes and carrots have softened.
  • Stir in the salt and butter until melted.
  • Using an immersion blender or working in batches with a blender, blend the soup until a thick and smooth consistency is reached.


Serving: 1serving | Calories: 545kcal | Carbohydrates: 37g | Protein: 7g | Fat: 44g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 341mg | Potassium: 899mg | Fiber: 8g | Sugar: 11g | Vitamin A: 22942IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 4mg