Soup is a staple in my kitchen throughout the year. During the fall and winter months, I gravitate toward creamy, hearty, bright bowls. I hope you’re going to love this carrot soup with coconut milk. As delicious as the soup is, the topping is equally as good. If you’ve never tried za’atar spice blend, you’re in a for a treat.

This is a recipe I developed during the second round of Whole30, so you know it’s gluten-free, dairy-free, and has no sugar or dairy. You won’t miss any of those though – it’s seriously delicious.  I shared bowls of soup with my Whole30 tribe during our dinner potluck.

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Coconut Carrot Soup with Za’atar Hazelnuts



  • 2 teaspoon olive oil
  • 1 large sweet onion, chopped
  • 3 garlic cloves
  • 2 pounds of carrots, peeled and chopped
  • 4 cups of water
  • 1 can of coconut cream
  • salt to taste
Za’atar Hazelnuts:
  • 1 teaspoon olive oil
  • 1/2 cup raw hazelnuts
  • 1 tablespoon za’atar
  • pinch of salt


1. Heat 2 teaspoons of olive oil in a soup pot over medium-high heat. Add onion and garlic and cook for 5-7 minutes.

2. Add carrots and cook for another 5 minutes. Add water and bring to a boil. Lower the heat, cover the pot, and continue to cook until carrots are completely soft, about 15 minutes.

3. Puree the soup, in batches if necessary, until completely smooth. Return the soup to the pot, stir in coconut milk and cook over low heat until heated through, about 5 minutes. Season with salt.

4. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat. Add nuts and za’atar and cook until the nuts are toasted, 5-7 minutes.

5. Serve soup topped with nuts.