Carrot, coconut and ginger soup.

This creamy carrot-coconut soup is a wonderful way to enjoy beta-Carotene-rich carrots, especially during the chilly fall and winter months. Ginger adds a spicy kick and works as a natural anti inflammatory.   

[4 servings]

  • 1/4 cup coconut oil
  • 5 large carrots, grated and peeled
  • 1/2 white onion
  • 1 clove garlic
  • 3 cms fresh ginger, peeled
  • 2 tablespoons turmeric powder or 2cms fresh turmeric
  • 3 cups coconut milk
  • 1/2 cup water
  • Sea salt and pepper to taste
  • 5 cashews for garnish 


  • Bring a pot to medium low heat. Add coconut oil and cook carrot, onion, garlic, ginger and turmeric. Cook for 8 minutes or until carrots are soft and onion turns traslucid. 
  • Add coconut milk and water, season with salt and pepper.  
  • Blend the ingredients and transfer back to the same pot. 
  • Cook for 10 minutes over medium heat.
  • Garnish with chopped cashews and enjoy warm.