Re-posted from September 6, 2015 with a few updates….

My ever-popular soup I’m showcasing again on this cold winter day. This soup is probably the best soup I have ever had…I’m so excited to share it with you! I know it may sound complicated and hard to make but trust me, it’s one of the easiest soups I have ever made.

Carrots are something we take for granted and have always had them in our lives in abundance. They’re easy to grow in our climate and usually inexpensive and moms like them for their ease and versatility for kids and portable ‘snacking’ food. Who would think that you can make this delicately, delicious soup from carrots.

I added fennel to give it the full, rich taste of sweetness and it balances the mild curry flavour. I think this will be my weekly soup for the next month or two. I simply can’t get enough of it. It also freezes well, in an airtight glass container, if there is any leftover.

Carrot Orange Coconut Curry Soup |


Carrot Coconut Orange Curry Soup

4 tablespoon Coconut Oil
2 cups heirloom carrots, peeled and chopped
¼ piece of fennel bulb, chopped
½ medium size yellow onion, chopped
1 large shallot, peeled and finely diced
¼ teaspoon cumin
¼ teaspoon basil
½ teaspoon cumin seeds
2 cups veggie stock
1 cup water
1 teaspoon curry
¼ teaspoon chili flakes
3 fine strips of orange rind (zest)
2 tablespoons coconut chips

carrot orange coconut curry soup |
Coconut chips
  • Add oil to a medium size soup pot and heat at medium high heat. Add the onion, shallot, carrots, fennel, cumin, basil and coriander seeds and lower heat and continue to sauté for 5 to 7 minutes or until onions are translucent and not browned.
  • Add veggie stock, water and curry and chili flakes and orange rind strips. Allow to gently simmer covered for 20 to 30 minutes or until carrots are soft.
  • Remove from heat and add coconut chips and stir. Keep pot covered with no heat and allow to sit for 5 minutes to soften the coconut chips.
  • Add soup to your blender (prefer a high speed one like a Vitamix or Blendtec) and blend on high for 2-3 minutes until velvety smooth.

Pour the soup back into pot and place back on stove to reheat on low until ready to serve.


Best Bakery Burlington | Kelly Childs | | Erinn Weatherbie | Kellys Bake Shoppe | Childs and Weatherbie pantry |



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Kelly is the co-founder and co-owner (with her daughter Erinn) of the ever popular, Kelly's Bake Shoppe, where 1000's flock to on a weekly basis. She lives in Grey County with her two cats Daisy & Tuna. You can find Kelly developing and creating marketing content and building new business ideas with her daughter Erinn. They have the ever popular podcast: Cupcakes and Consciousness on Apple and Spotify. Tune into their latest shows. Kelly & Erinn are now writing their 2nd cookbook that is due to come out in winter 2023.


  1. Mary Siemiesz Reply

    Hi The soup recipe looks amazing and I can’t wait to try it!
    Just a suggestion…. Can you make the recipes printer friendly?
    It printed out 12 pages when I only need 3. Just thinking of the environment.
    Thanks for your consideration

  2. hi Kelly: I made this soup last night and it is fabulous! I am even having it for my lunch today. Thanks so much for the recipe and I can hardly wait for your cookbook to come out……you are an inspiration to us all.

  3. That looks delicious.

    I know what I am making for dinner tonight.

    • Avatar photo
      KellyChilds Reply

      🙂 Sounds like a plan! Let me know how it went.

      • Wow, KELLY.
        Wasn’t expecting a response from the chef herself!
        It was as delicious as it looked. I am eating the leftovers tonight.
        Appreciate the response.

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