One-Pot Postpartum Meal Series: Zucchini Carrot Coconut Soup

Hello Momma,

Nourishing your body after birth is essential, and sometimes the simplest meals are the ones that support both your recovery and your sanity. This Zucchini Carrot Coconut Soup is part of my one-pot postpartum meal series—a collection of easy, comforting recipes designed to provide warmth, nutrients, and effortless cleanup.

This soup is creamy, cozy, and packed with healing ingredients to support your postpartum journey. It’s perfect for a quick lunch, a soothing dinner, or even meal prep to have on hand for the first few weeks at home.

Why This Soup Is Perfect for Postpartum Recovery ⬇️

Carrots and zucchini are gentle on the digestive system, full of fiber, and rich in vitamins like A and C, which help support tissue repair and immunity. Kale adds a boost of iron and calcium, helping replenish minerals that may be low after birth.

Bone broth provides natural collagen and minerals, supporting gut health and healing. Coconut milk adds healthy fats to help with hormone balance and satiety. Cashews bring a subtle creaminess along with plant-based protein and magnesium, which can help with energy and relaxation. A touch of ginger and garlic adds flavor while supporting digestion and inflammation. Coconut aminos provide a mild, umami-rich seasoning that’s gentler than soy sauce but still full of depth.

How to Make Zucchini Carrot Coconut Soup

Start by heating olive oil in a large pot. Sauté the chopped carrots and zucchini until they begin to soften, then sprinkle in garlic powder, ground ginger, sea salt, and pepper. Pour in bone broth and let the soup gently simmer until the carrots are tender.

Add coconut milk, cashews, and kale, allowing the greens to wilt and the cashews to soften. Stir in coconut aminos for a touch of savory sweetness. For a creamy texture, use an immersion blender to blend part or all of the soup—or leave it chunky if you prefer more texture.

Serve warm, optionally garnished with extra cashews or a drizzle of coconut milk for an extra touch of comfort.

Meal Prep Tip ⬇️

This soup keeps beautifully in the fridge for up to four days, making it perfect for busy postpartum weeks. It can also be frozen in single portions for a quick and nourishing meal anytime you need it.

Ingredients:

• 1 tbsp olive oil

• 4 organic carrots, chopped

• 4 zucchini, chopped

• 2 tsp garlic powder

• 1 tsp ground ginger

• Sea salt & pepper, to taste

• 4 cups bone broth

• 1 cup full-fat coconut milk

• 1 handful raw cashews

• 2 cups kale

• ½ cup coconut aminos

Directions:

Heat the olive oil in a large pot over medium heat. Add the chopped carrots and zucchini and sauté until they begin to soften. Sprinkle in the garlic powder, ground ginger, sea salt, and pepper, stirring well to coat the vegetables in the spices.

Pour in the bone broth and bring to a gentle boil. Reduce the heat and let simmer until the carrots are tender. Stir in the coconut milk, cashews, and kale, allowing the kale to wilt. Add the coconut aminos and stir to combine. Taste and adjust seasoning if needed.

For a creamier texture, use an immersion blender to blend part or all of the soup until smooth. If you prefer it chunky, leave it as is. Serve warm, topped with extra cashews or a drizzle of coconut milk if desired.