Carrot Ginger Soup

Serves 4


  • 2 tsp. coconut oil
  • 4 medium carrots, peeled and chopped
  • 1 white onion, peeled and chopped
  • 3 tbsp. fresh ginger, minced
  • 1 cup sweet potato, peeled and cubed
  • 1 apple, peeled, cored, chopped
  • 1.5 cups of vegetable stock
  • 1.5 tsp. sea salt
  • 1 12 oz can coconut milk
  • 1 pear, peeled, cored and chopped
  • 1-2 chives, sliced

See a large stockpot, heat oil over medium. Add carrots and onion and cook for several minutes until softened. Stir frequently. Add garlic, ginger, sweet potato, apple and pear. Sauté until fragrant. Add stock and salt. Reduce to a simmer and cook for 30 minutes until all vegetables are tender. Use an emersion blender to puree the soup until smooth. A blender can also be used if preferred or to achieve a smoother consistency. Add coconut milk and mix thoroughly. Salt and pepper to taste. Serve warm or cold with sliced chives on top.

Recipe adapted from:



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