Carrot, Coconut & Ginger Soup with Fresh Organic Cilantro


**Naturally Vegan,Vegetarian, High Fiber, Low Sugar & Low Fat Food**


(Under 10 Ingredients)

Prep & Cook Time: 25-32 Minutes

Serves: 4 Medium Bowls

Sweet and zingy with a bit of hot and bit delicious.We love to add organic raw sunflower seeds as a topping to add some extra texture and protein to the soup.


3 cups low-sodium vegetable broth, divided – Fresh or Store bough ok – **See Recipe for home made vegetable broth**
1 Cup Coconut Milk
1 Organic yellow onion, chopped
3 cloves Organic garlic, fine
2 teaspoons freshly grated Organic ginger
1 pound Organic carrots, coarsely chopped
1 medium Organic Red Potato, skin removed, cut into small bite size pieces
1 teaspoon organic lemon juice
1 tablespoon fresh Organic Cilantro


Heat to simmer  1/2 cup broth over medium heat. Add garlic and onion, cook 5 minutes until tender stirring frequently.  Add carrots,  ginger, potato and leftover vegetable broth.  Stir frequently until boiling.   Lower heat, and  simmer 20 minutes. Vegetable need to be tender.  If not add additional 7 minutes. In small amounts divided, puree in blender, do not overfill and be careful as soup is hot.  Add lemon juice and garnish with fresh organic cilantro.  Cool for 5 minutes, serve and enjoy!


Under 150 calories per bowl

Shopping List for:  Carrot, Coconut & Ginger Soup w/Fresh Organic Cilantro

Low-sodium Vegetable broth – (3 Cups) Fresh or Store bought- **See Recipe for home made vegetable
Coconut Milk (1 Cup)
Organic yellow onion (1 Medium)
Organic garlic (3 Cloves)
Organic ginger (2 Teaspoons)
Organic carrots (1 Pound)
Organic Red Potato (1 Medium)
Organic lemon juice ( 1 Teaspoon)
Fresh Organic Cilantro (1 Tablespoon or 2 sprigs)

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