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Seasonal Recipe Archive

Autumn Carrot Soup

Angie Carl

We've taken our creamy carrot soup and given it a taste of autumn by adding our Exotic Orange coconut butter and cumin. Talk about comfort food!



  1. Melt coconut butter in large pot or Dutch oven and saute onion until translucent. Add carrots and sweat with onions for 10 to 15 minutes.
  2. Add stock, cumin and salt, Cover and simmer over medium high heat for 20 minutes. Add coconut butter and chili pepper and puree until creamy with a blender or immersion blender. Serve immediately.