Carrot Ginger Soup with Coconut Milk

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Serves 4 – 6

1 tbsp ghee, coconut oil or butter
1 cup diced yellow onions
1 tbsp minced garlic (approx 3 cloves)
1 tbsp minced ginger
5 cups homemade chicken stock
7 cups 1/2″ sliced classic orange carrots
1 1/2 tsp sea salt, plus more to taste
1/2 cup organic coconut milk (full fat)

In a large soup pot over medium heat, melt ghee until glistening. Add onions and saute for 5 minutes; onions will have softened. Add ginger and garlic and saute for 1 minute; garlic will be fragrant. Add chicken stock, carrots and sea salt. Bring to a boil, reduce to a simmer, cover and simmer for 20 minutes. Turn off heat and remove lid. Allow soup to cool for 10 minutes. Puree in batches in the blender. Make sure to cover the lid of the blender with a tea towel before turning it on to avoid hot liquid splattering out of the top. (A puree stick may be used instead of a blender, but I prefer the creamy texture of a blender for this soup.) Rinse the soup pot and return liquid to the pot. Stir in coconut milk. Taste and re-season with sea salt, if necessary.

Serve warm, and enjoy!


  • Nancy

    Angus and I just had this for dinner and it was so delicious we had to hold back from finishing the whole thing in one go! The MC stock must have been the secret sauce.

    September 4, 2012
    • Molly Chester

      Awe Nancy! Happy to hear! Hope you all are doing well…

      October 16, 2012
  • Love it! I substituted vegetable broth, used scallions rather than yellow onions, and added juice from two blood oranges. Thank you for a great recipe!

    February 2, 2013

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