Creamy Coconut Carrot and Ginger Turmeric Soup


Serves 4-6 


  • 1 bag organic Carrots (about 10 large Carrots)

  • 1 large Yellow Onion, diced

  • 6 inches fresh Ginger, peeled & chopped

  • 3-4 inches fresh Turmeric, peeled & chopped

  • 32 oz. organic Vegetable Stock

  • 1/2 cup organic Coconut Milk

  • 1/4 cup Hemp Seeds (high omega oils)

  • 2 T unrefined Coconut Oil

  • Pink Salt and Pepper

  • Cilantro


Heat coconut oil over medium high heat in a soup pot.  Add carrots, onion, ginger, and turmeric and sauté, stirring until onions are translucent. After about 10 minutes, add stock and simmer until carrots are tender. Add to a blender with 1/2 cup coconut milk and hemp seeds to puree until smooth. Garnish with Cilantro. Enjoy