Roast Carrot Soup – Raw C

Roast Carrot Soup

Recipe By @naturalrawc


  • 1 Tbsp Raw C Organic Coconut Oil
  • 450g carrots, peeled and thinly sliced
  • 1.5 cups vegetable stock
  • 5 fresh sage leaves
  • 1/2 cup full fat coconut milk
  • Crushed nuts and fresh herbs for garnish


  • 1.
    Preheat oven to 200 and melt Raw C Coconut Oil in a saucepan. ⁠
  • 2.
    Lay carrot out on a lined baking tray. Drizzle coconut oil over the top and mix well with your hands to ensure a good coating. Add salt and pepper if you like (we also love us some paprika or chilli flakes!)⁠
  • 3.
    Roast carrots for 30 minutes or until soft and starting to caramelise.
  • 4.
    In the meantime, add stock and sage leaves to the saucepan and bring to the boil. ⁠
  • 5.
    Add roasted carrot and reduce heat to a simmer for around 10 minutes, seasoning to your taste.⁠
  • 6.
    Remove from heat and using a stick blender, blitz your soup while slowly adding coconut milk until you reach your desired creaminess. ⁠
  • 7.
    Serve with a sprinkle of crushed nuts, a drizzle of Raw C Premium Liquid MCT Oil and some fresh herbs. ⁠
  • 8.
    - TOP TIP! Experiment with spices and different vegies - carrot can be swapped for cauliflower or sweet potato for example

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