Carrot Ginger Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4
  • 4-inch piece fresh ginger, peeled and roughly chopped
  • 2 cups filtered water
  • 2 pounds carrots, washed and chopped
  • 1 cup full-fat coconut milk
  • 1 medium white onion, chopped
  • 3 garlic cloves
  • 1 tablespoon ghee
  • 1 teaspoon sea salt
  • ¼ cup coconut aminos
  • Coconut yogurt
  • 2 tablespoons fresh cilantro, chopped
  • Raw pumpkin seeds
How To Make
  1. In a high-speed blender, combine the ginger and water and blend to make a “ginger broth.” Transfer the broth to a medium, heavy-bottomed pot.
  2. Add the carrots, milk, onion, garlic, ghee, salt, and coconut aminos and stir to combine. Set the heat to high and bring to a boil. Reduce the heat to low, cover, and simmer for 12 minutes, or until the carrots have softened.
  3. Turn off the heat, uncover, and allow the soup to cool for 10 to 15 minutes.
  4. Transfer the soup to a blender. Start blending on low and gradually go to high until the soup is silky smooth. Alternatively, puree the soup directly in the pot with a handheld immersion blender.
  5. Reheat the soup, if necessary. Transfer half of the soup to a small pot and heat on low for a few minutes.
  6. Ladle the soup into bowls and serve with a dollop of coconut yogurt, cilantro, and pumpkin seeds. A fluffy gluten-free muffin with ghee is a fantastic addition.
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