Carrot Ginger Soup

You Will Need:

Coconut milk, turmeric, carrots, 1 onion, ginger, chicken broth, garlic, 1 lime, parsley, coconut oil or ghee


  • First in a pot, melt 1 1/2 Tbsp of ghee or coconut oil
  • Add 1 large onion chopped
  • Add salt to taste
  • 1/2 tsp of black pepper
  • 1 tsp turmeric
  • 2 tsps of chopped fresh ginger
  • Sauté everything together for 2 minutes, until the mix is fragrant
  • Add 3 gloves garlic, minced
  • Sauté for 1 minute
  • Add 2 cups of sliced carrots
  • Mix and cook for 5 minutes
  • 2 cups of broth (I used chicken)
  • Add broth
  • Add a whole can of coconut milk (including the cream on top)
  • Mix the coconut milk in breaking any big lumps of cream with the spoon
  • Optional: add lemongrass paste and mix it in
  • Bring soup to a boil
  • Lower heat, cover and simmer for half an hour until carrots are fork tender
  • Allow the soup to cool off for a little, then transfer it to the blender or you can purée it inside the pot using a hand blender
  • Purée
  • Transfer soup back to the pot
  • Heat the soup, adjust salt and pepper/soup thickness to your taste and liking. I like it on the thicker side, but if you want it thinner you can add more water or broth
  • Enjoy!

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