Coconut Carrot-Ginger Soup


1 tablespoon coconut oil
1 medium onion, diced
8 large carrots, chopped
1 teaspoon salt
1/4 teaspoon pepper
pinch of cayenne (optional)
3 cloves garlic, minced
2 tablespoons grated ginger


Sautee onions in coconut oil, add carrots and salt, cook through.
Season and add garlic.
For 30 seconds and remove from heat.
Place vegetables in a blender with stock and ginger, blend well.
Return to heat and bring to a boil for 3 minutes.
Remove from heat and stir in coconut milk.
Add more salt to taste.




Melissa Peterman's picture

Thank you for posting this gorgeous soup, if there are two things I love together, it's carrot and ginger!

Kara Bagley's picture

Out of all the recipes I have posted on Foodista, this is my first comment. Thanks for taking the time to comment so I know my efforts are not wasted. Enjoy.


I’ve been jonesing for some soup for the last few weeks. On Tuesday, when it was 108 degrees outside, I gave in. I turned my thermostat down to 76 and downed a couple bowls of soupilicious. If I had been able to wait just one more day I could have had my first soup of the season on a more appropriate, under 90 degree day. I suppose it was the lack of groceries that pushed me into premature soup making.

Brilliant orange, sweet, creamy and a hint of spice. Eating vegetables is so dang easy! I serve this to my kids in a cup with a straw as a “warm vegetable smoothie.”

Don’t forget to adjust the seasonings at the end. There is no way to give you a good amount of salt to use as it depends on your stock. I add another good teaspoon because my stock is sodium free. Also important to heat the stock to boiling as it freshens it up a bit and kills some of the froth created by your blender. Do in batches if your blender is smaller than 8 cups. Sautéing in the case of onions improves the flavor of them, but the carrots could be easily steamed first to save time.




Thursday, December 10, 2009 - 3:29pm


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