Marcela’s Husband’s “Special Favors” Spicy Carrot Coconut Soup


Makes about 6 quarts (but who knows…he doesn’t measure)

Super easy

Marcela’s Husband’s “Special Favors” Spicy Carrot Coconut Soup


For 1 Batch(es)


  • 1/4 cups coconut oil
  • 1 red onion, chopped
  • salt, to taste
  • 1 garlic bulb, cloves separated, peeled and chopped
  • cayenne pepper, to taste
  • 3 pounds carrots, peeled and chopped
  • 27 ounces coconut milk
  • 3 clementines, peeled and sectioned
  • 2 lemons, juice of
  • something crunchy and salty, crushed, for garnish

Marcela’s Husband’s “Special Favors” Spicy Carrot Coconut Soup Directions

  1. In a sizable soup-making vessel, heat the coconut oil over medium heat.
  2. Add the red onion with a big ol’ pinch of salt. Add more salt. Lower the heat.
  3. Stir until the onion is “getting there” [softening] and then add the garlic.
  4. Add cayenne pepper, to taste. (I kept adding sprinkles until, Yep, a little too much.)
  5. When the onion is golden, add the carrots, coconut milk and enough water to cover the vegetables.
  6. Add more salt and the juice of the clementines. Bring to a boil. Turn off. Leave on the stovetop. Have a day.
  7. After your sweet day, bring the soup back up to a boil. Let cool.
  8. Puree.
  9. Squeeze in 2 lemons-worth of lemon guts and maybe a little more clementine juice and maybe more salt.
  10. Crush something crunchy and salty on that bad boy and guzzle.

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