Carrot and Coconut Soup


  • 2 lbs organic carrots
  • 1-2 can(s) coconut milk or coconut cream
  • 2 tbsp olive oil or coconut oil
  • ginger, ground*
  • curry powder*
  • cinnamon*
  • cayenne pepper*
  • sea salt and pepper* to taste
  • 1 tsp. of orange blendfresh


  1. Cut unpeeled carrots into 1 inch pieces, and boil until soft.
  2. Wait for carrots to cool (VERY important if putting in blender, because mixture WILL explode out of blender if too hot… I learned this the hard way).
  3. Blend carrots with coconut milk in blender or food processor.
  4. Pour into bowl, and add oils and spices.
  5. Freeze some for later!

I’m sure it’s no surprise that carrots are VERY good for you (as are ginger, turmeric, and cinnamon, but that’s a whole different post!).

Carrots are…

– rich in Vitamin A (more than spinach and kale combined!!)

– helpful for fighting sugar cravings

– lots of beta-carotene (cancer fighting antioxidant)

– benefits the lungs

– strengthens spleen-pancreas

– improves liver function


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