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Carrot Ginger Soup

week 5

Carrot Ginger Soup

katie strakosch


  • 3 tablespoons coconut oil
  • 1 pound carrots, peeled, chopped
  • 1 medium onion, chopped
  • Himalayan salt
  • freshly ground pepper
  • 4 cups vegetable broth
  • 1 13.5-ounce can unsweetened coconut milk
  • 1 teaspoon cinnamon
  • Fresh cilantro leaves (for serving)
  • ½ avocado for garnish


  1. Melt oil in a large saucepan over medium-low heat.
  2. Increase heat to medium-high.
  3. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. 
  4. Stir in broth and coconut milk.
  5. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes.
  6. Let soup cool slightly, stir in cinnamon and purée in a blender until smooth.
  7. Season with more salt and pepper.
  8. Divide soup among bowls, top with cilantro and avocado.