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Cold carrot soup with organic coconut milk and lime – vegan

8 cups of carrots

1-1/2 cups Mère Nature organic coconut milk

1 lime

1/2 onion

Salt and freshly ground pepper

Mère Nature Extra Virgin Olive Oil

1. Clean the carrots under water. No need to peel them if they are organic. Cut the carrots into thin strips.

2. Chop the onion. Put it to sweat in a saucepan with a base of organic extra virgin olive oil, add the carrots, the organic coconut milk, cover the rest with water if the milk doesn’t cover the carrots completely, let it boil on low heat for 30 minutes.

3. Extract the juice of the lime and add the juice to the warm soup and add salt and pepper. When the soup has cooled, let it rest in the refrigerator for at least two hours.

4. When ready to serve, pour a dash of coconut milk and parsley in the center and garnish with lime peel. Add pink or black pepper to taste.

5. A cold soup to serve as an appetizer or as a starter.

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