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Curried Carrot Soup

1 tablespoon coconut oil
1 ½” piece of ginger, sliced and crushed
4 cloves garlic, minced
Zest and juice of one lime
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon ginger
1/8 teaspoon cinnamon
3 cups carrots cut into 1” pieces
1 15oz can of full fat coconut milk (I recommend Native Forest brand)
2 cups water
½ bunch cilantro, chopped

Heat coconut oil in a large saucepan over medium heat. Add ginger, garlic, and lime zest and cook until slightly browned, about 3-4 minutes. Add cumin, coriander, ginger, cinnamon and and turmeric and cook until fragrant - about 1 minute. Add carrots, coconut milk and water. Bring to a boil, reduce to low and simmer, covered, for 15 minutes. Turn off heat and leave on stove for ½ hour to allow flavors to meld.

Puree soup in a blender or food processor. Garnish with chopped cilantro, lime juice and enjoy!

Curried Carrot Soup
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