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INGREDIENTS

  • 2 Tbsp coconut oil
  • 10-15 large carrots, peeled and chopped (about 8 cups of chopped carrots)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 Tbsp grated fresh ginger
  • 2 tsp fresh thyme leaves
  • Salt and pepper, to taste
  • 4-5 C vegetable or chicken broth, or more as needed
  • 1 C canned full-fat coconut milk

Optional, for garnish: coconut milk, fresh thyme leaves, toasted pumpkin seeds, and cracked black pepper

DIRECTIONS

  1. In a large pot over medium heat, melt the coconut oil.
  2. Add the carrots and onions.
  3. Cook, stirring occasionally, until the onions start to become soft, 5-7 minutes.
  4. Add the garlic and ginger.
  5. Stir for 1 minute.
  6. Add a generous pinch of salt and pepper.
  7. Add enough broth to cover the vegetables (about 4-5 cups).
  8. Increase heat to high to bring to a boil. Then reduce heat to low, cover, and cook until the carrots are tender and easily pierced with a fork.
  9. Using an immersion blender, puree the soup in the pot until creamy and smooth. (You can also use a traditional blender to blend the soup in batches. Use caution when pureeing hot liquids.)
  10. Once pureed, blend in the coconut milk.
  11. Season to taste with salt and pepper.
  12. Serve in bowls topped with desired garnishes.
  13. Enjoy!

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Disclaimer: This content is for educational purposes only. It’s not intended as a substitute for the advice provided by your Wellness Way clinic or personal physician, especially if currently taking prescription or over-the-counter medications. Pregnant women, in particular, should seek the advice of a physician before trying any herb or supplement listed on this website. Always speak with your individual clinic before adding any medication, herb, or nutritional supplement to your health protocol. Information and statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease.

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