Carrot Ginger Soup

This beautiful and delicious carrot ginger soup is our top pick for cold and flu season!


  • 1 tbsp coconut oil
  • 1 medium sized yellow onion, chopped
  • 1 clove garlic, minced
  • 3 tbsp chopped fresh ginger*
  • 1 lb carrots, peeled and chopped (baby carrots are also fine)
  • 32 oz vegetable stock
  • 1 14oz can of coconut cream
  • ½ tsp salt + more to taste


  1. Begin be heating up a large skillet to medium high heat. Melt the coconut oil.
  2. Add onion, garlic, and ginger. Cook until fragrant and onion is almost clear, about 5 minutes.
  3. Add carrots and vegetable stock, bring to a boil.
  4. Reduce heat to simmer. Cook until carrots are nice and soft, about 25 minutes. Slowly stir in coconut cream.
  5. Blend soup until smooth. Add salt to taste. Serve hot!

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