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Carrot Ginger Soup

Prep Notes

Rinse all Vegetables

Rinse all Herbs

Peel Ginger

Peel Skin off of Carrots

Chop Onion fine

Chop or mince Garlic


5 Large Carrots

Fresh Basil Leaves

2 Garlic Cloves, minced

1" Fresh Ginger, peeled

Black Pepper to taste

Sea Salt to taste

Fresh Parsley

2 tsp Tumeric

Extra Virgin Olive Oil

1 Tbsp. Coconut Oil

1 Tbsp. Apple Cider Vinegar

1/2 White Onion, Chopped fine

4 cups Vegetable Broth

*Choose Organic when possible


Heat a small skillet on medium heat with some Extra Virgin Olive Oil

Put onion, garlic, salt, pepper, and fresh parsley in skillet to cook for 3 minutes

Chop peeled carrots into small chunks

Place carrots into skillet with other ingredients to cook until tender, lower heat

Once Carrots are tender, turn off skillet and let ingredients cool

Once ingredients are cooled, place into blender with 1 c Vegetable Broth, add Coconut Oil, Apple Cider Vinegar, Tumeric, Ginger, and Fresh Parsley

Blend until Smooth

Pour mixture into large stew pot, add additional Vegetable Broth and cook on medium low for 10 minutes

Add Salt and Pepper to taste

Add 2 Fresh Basil Leaves

Lower heat to Simmer for 35 minutes

Top with fresh herbs and cracked black pepper