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Gingered Carrot Soup (dairy free with a gluten-free option)


  • 6 Tbs coconut oil
  • 6 carrots sliced
  • 1 ½ tsp. fresh ginger chopped or grated
  • 1 Tbs. coconut sugar honey or sweetener of choice
  • 6 Tbs. flour OR 3 Tbs. arrowroot powder or other GF thickener
  • 6 c. broth I use homemade chicken broth but vegetable would taste good as well
  • Salt to taste
  • 1 can full-fat coconut milk


  1. Saute carrots and ginger in the coconut oil until just softened, approximately 5-10 minutes (depending on how thick you cut the carrots).
  2. Add in sweetener and thickener, stirring to coat.
  3. Add broth and simmer until carrots are very tender.
  4. Using an immersion blender, puree the soup until smooth (or transfer in batches to a blender and puree)
  5. Add coconut milk, stirring to incorporate.
  6. Add and salt and pepper to taste and serve.