Coconut-Cranberry Soup

Sweet and satisfying, without the added sugars.

November 16, 2015
coconut cranberry soup
Mitch Mandel

Soups are some of the easiest (and most nutritious) meals you can make. They take minimal preparation, can simmer until dinnertime, and have endless combinations. When you find an unlikely mix—like that of coconut and cranberry—you'll get a hearty soup that closely resembles your favorite Thanksgiving side. 

More: 15 Soups That'll Keep You Warm All Winter Long


This tart and sweet soup is delicious, but be sure you get dried cranberries that are sweetened naturally without corn syrup—you want to avoid hidden sugars at all cost. If you can find young Thai coconuts in a local market, by all means use them. Their fresh flavor is a treat!

Coconut-Cranberry Soup
(Makes 1 serving)

1/3 cup dried cranberries (naturally sweetened)
1 cup filtered water, freshly boiled
1 piece (1 inch) fresh ginger, peeled and thinly sliced
1 cup chopped peeled cucumber
2 teaspoons ground cinnamon
1 teaspoon fresh thyme leaves
1 can (14 ounces) coconut milk (or 1 young Thai coconut, meat and water)
1 tablespoon Bulletproof Brain octane oil (or MCT or coconut oil)
1 tablespoon chopped almonds or pecans, for serving
1 teaspoon thinly sliced fresh mint, for serving

1.  In a small saucepan, combine the dried cranberries and hot water and set aside to rehydrate for 10 minutes. 

2. Add the ginger, cucumber, cinnamon, and thyme. Bring to a boil, then immediately reduce to a simmer and cook over medium-low heat for 10 minutes.

3. Transfer to a blender. Cover the blender lid with a cloth (in case the lid leaks) and blend until smooth. 


4. Add the coconut milk and Brain Octane oil and blend again until creamy. Serve with chopped nuts and mint.

Adapted from Bulletproof: The Cookbook

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