• Andrea McMurtry

Carrot Coconut Soup

Updated: Nov 30, 2017

Craving something hot with some sweetness? This soup is a great way to warm up your bones on a chilly night! The coconut gives it the perfect amount of subtle sweetness while the ginger offers a nice bite at the end of every spoonful!


  • 1 tbsp coconut oil

  • ½ onion, diced

  • 1 pound carrots (approx. 4 cups), peeled and chopped

  • Sea salt and pepper to taste

  • 3 cloves garlic, minced and left to sit for 10 minutes (to release allinaise)

  • 1 tsp turmeric

  • 2 tbsp ginger, sliced

  • 3 cups bone broth (or vegetable broth)

  • ⅔ cup coconut milk


  1. Heat large pot over medium heat and add coconut oil, onion and carrots. Cook for 5 minutes. Season with salt and pepper.

  2. Add turmeric and ginger and cook for another minute.

  3. Add broth and bring to a low boil. Then reduce heat to a simmer, cover and cook for 20 minutes, until carrots are tender. Add coconut milk and garlic.

  4. Add your soup mix to a blender (or use an immersion blender) and blend until smooth.

  5. Taste and season with additional salt and pepper and enjoy!

Reference: http://www.healthy-holistic-living.com/coconut-carrot-soup-to-try-this-fall-season.html

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Serving Carleton Place, Smiths Falls & Surrounding Areas

Tel: 613.240.8364

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© 2017 by Andrea McMurtry