Carrot Ginger Soup

Carrot Ginger soup

You are going to love this soup.  Not only do the flavors blend so well, but it is super easy.  Easier in fact than just about any soup I've ever made.  Plus once you get it going you have an hour to sit & prop up your feet.  People will think you slaved over this one when all along you were really taking a nap;)

Carrot Ginger Soup


3 tablespoons olive oil

2 tablespoons ghee

1 yellow onion, roughly chopped

2 pounds carrots, peeled & roughly chopped

3 cloves garlic, roughly chopped

1" piece ginger, peeled & rough chopped

4 cups organic vegetable broth

1 cup full fat coconut milk

2 teaspoons salt

1 teaspoon pepper

1/4 teaspoon each: allspice & turmeric


in an 8 quart stock pan, place all ingredients except coconut milk.  give it all a quick stir to mix it up.  heat over medium high until it comes to a boil.  as soon as it boils, put a lid on it & turn the soup down to low.

cover & simmer 1 hour.

remove lid, add in coconut milk.  use an immersion blender to puree the soup.*  

serve hot



*{you can also use a blender but remember that blending hot liquids can be dangerous if not done properly.  if using a blender, remove liquid from heat for 10 minutes, transfer to blender & fill no more than half way.  leave the corner of the lid open to allow steam to escape & cover with a kitchen towel. pulse a few times & then process on high until smooth.  work in batches until completely done}

This recipe is part of a week long menu with complete grocery list & prep ahead directions

Love, Cara