Coconut Carrot Soup

    • Difficulty
    • Easy
  • 12345 (35 votes, average: 3.86 out of 5)

This bright soup by Kerry Ogden is bursting with healthy beta-carotene and can be gently warmed for a smoother consistency. Enjoy!

Ingredients

4 medium carrots, peeled
1½-inch piece of ginger, peeled
1½ cups almond milk
1 cup coconut milk
½ teaspoon ground turmeric
½ teaspoon cumin
½ teaspoon sea salt
squeeze of lime

Avocado
Cilantro


Instructions

1) Chop the carrots and ginger.
2) Using a high-speed blender, combine ingredients until smooth.
3) Squeeze lime, adjusting flavors to taste.

Garnish with chopped avocado and cilantro.

Kerry OgdenAbout Kerry Ogden

Kerry Ogden, MA, LPC is a mindfulness-oriented psychotherapist with a holistic approach to wellness. Before venturing into private practice, she was the owner / instructor at Portland Studio Pilate, chef/trainer at the Tree of Life Rejuvenation Center, and owner / chef of Holy Chow raw foods. Though no longer a chef by trade, you’ll still find Kerry in the kitchen creating delicious meals with simple ingredients from her garden. For Kerry, healing is best addressed from a mind, body and soul perspective.

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