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Sunshine Carrot Soup

Prep Time - 20mins
Cook Time - 40mins


2 tablespoons coconut oil

1 large onion, chopped

3 cloves garlic, minced

2 lbs carrots, peeled and chopped

1.5 cups orance juice (roughly 3 oranges)

1.5 cups coconut milk (1 can)

3 cups vegetable stock

2 teaspoons finely minced ginger

Salt and pepper to taste

Pad Thai


In a large pot, heat oil over medium-low heat. Add onions and cook stirring occasionally for 5 minutes. Add the
garlic and continue cooking for 5 minutes or until onions are soft and brown.

Add carrots, coconut milk, orange juice and vegetable stock.

Bring to boil over high heat. Reduce to low, cover and simmer, stirring occasionally, until carrots are very soft,
roughly 30 to 45 minutes.

Add the ginger and puree with an immersion blender or transfer in to a food processor and puree until smooth in

Return the puree to the pot, season with salt and pepper and heat until hot. If the soup is too thick, add
additional stock.


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