Velvety Carrot & Coconut Milk Soup
Carrots are an excellent source of beta-carotene, which converted to Vitamin A helps repair mucous membranes. Coconut milk provides rich, non-dairy fats that coat the mouth and throat nicely.
Gentle for a sore mouth.
Ingredients
- 2 medium carrots, peeled and sliced thin
- 1.5 cups low-sodium vegetable broth
- 1/4 cup canned full-fat coconut milk
How to make it
- Simmer the carrots in the vegetable broth for 15–18 minutes until completely tender.
- Puree using a blender until completely smooth.
- Stir in the coconut milk and let cool down before serving.
A whole-food, plant-based recipe from The Simple Healing Kitchen, created by Karen Khan, RN, RD as a companion to the cookbook for people in cancer care. This is educational nutrition information only — not medical advice. Always consult your care team.