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Simple Creamy Carrot Soup


6-8 large carrots (chopped)

1 knob Ginger

1 whole Yellow Onion (chopped)

1 clove garlic (minced)

2 tbsp Avocado Oil

1 can unsweetened full-fat Coconut Milk

6 cups of water

Salt & Pepper to taste

Curly cilantro to finish


In a pan, heat avocado oil then add ginger, garlic, and onion. Sauté for about 5 minutes. Add chopped carrots and water. Bring it to a boil until the carrot softens for about 20 minutes. Transfer the soup in a high speed blender and blend until it is smooth and creamy. Add the can of coconut milk to the mixture and mix it all together to make it even creamier. Season with salt and pepper. Serve and top it off with curly cilantro and a lil coconut milk.

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