Pineapple and carrot soup

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Pineapple and carrot soup

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Adjust Servings:
For the soup:
4 Carrot
2 tablespoons Olive oil
1 teaspoon fresh Rosemary
1 teaspoon Fennel seeds
1 teaspoon Thyme
1 teaspoon Dried onion
1 cup Coconut milk
1/2 teaspoon Garlic paste
2 teaspoons Vegetable powder
1 tablespoon Maple syrup
2 teaspoons fresh Ginger
1/2 glass Pineapple juice
For the sauce:
1/2 Pineapple
1/2 teaspoon Matcha powder
1 tablespoon Maple syrup
1 teaspoon Rosemary
1/2 cup Plant-based yogurt
1 teaspoon dried Chive
1 teaspoon Orange zest
1 pinch Salt and pepper

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  • Gluten-Free
  • Kid-Friendly
  • Low-Carb
  • Low-Fat

The unusual combination of flavours in this soup are perfect to boost your immune system when you feel under the weather. And it’s delicious!

  • 35 minutes
  • Serves 4
  • Easy


  • For the soup:

  • For the sauce:



This unconventional soup combines the sweetness and freshness of pineapple with carrots and ginger. The dish is topped with a chilled plant-based yogurt sauce and fresh pineapple pieces.

To prepare it, start with the sauce: core and peel the pineapple (if using a cored one, skip this step), dice it into small chunks. Miix the ingredients for the sauce and toss half of the pineapple in. Then, prepare the soup: start with peeling and dicing the carrots. Stir-fry the dried onion in olive oil, add the carrot and remaining pineapple, then cover with water and season. When the vegetables are soft, process with an immersion mixer, add the coconut milk and transfer to the serving bowls. Add the pineapple sauce just before serving.


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5 minutes

Slice and dice

Dice the pineapple into small chunks. Set aside any extra juice. Chop off the ends of the carrots and them. Peel them and slice them into half rounds. Mince the rosemary.

5 minutes

Prepare the sauce

In a bowl, mix together the plant-based yogurt, matcha powder, maple syrup, rosemary, orange zest, and chives. Add half the pineapple chunks and gently fold them in the sauce until they are completely coated in the sauce. Finally, season with salt and pepper. Put in the fridge to chill.

20 minutes

Cook the soup

In a soup pot, heat the olive oil and add the onion and garlic. Add the carrot and the remaining pineapple chunks, cook for a couple of minutes, then cover with water. Add the pineapple juice, vegetable powder, thyme, rosemary, fennel seeds, ginger, and maple syrup. Stir, cover with a lid, and cook for 15 minutes, until the carrots are soft. Take off the heat and, with the help of an immersion mixer, reduce to a lumpy purée. Stir in the coconut milk and mix again until you obtain a smooth and silky texture.


Garnish and serve

Transfer the soup to the serving bowls, then spoon in the sauce. Sprinkle with a little fresh parsley and serve.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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