Coconut Carrot Soup

By Chef: Kerry Ogden
Posted: April 20, 2014


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


  • 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


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.