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Carrot Coconut Ginger Soup

 Carrot Coconut Ginger Soup
Difficulty 5 minutes Serves 4
This Carrot, Coconut & Ginger Soup by Amanda Brocket of The Raw Food Kitchen has all the ingredients to help keep your taste buds singing, and your body warm while the spring weather flip flops - warm one day, freezing the next. Enjoy!


4 carrots
1/2C cashews soaked 20 minutes, drained
1/4C lime juice
Zest of one lime
2T coconut nectar
1T sliced ginger
1 lemongrass stalk, sliced
1T chopped coriander
pinch cayenne pepper
1C coconut meat
1C coconut water
1T white miso paste
1/4t salt
2T pumpkin seed oil to garnish (optional)
sprigs of coriander to garnish


In a high speed blender, combine all ingredients and blend until smooth. To make the soup warm, run in blender for five minutes. Adjust to taste and serve in warm bowls garnished with sprigs of coriander and drizzles of pumpkin seed oil.

You can serve this soup warmed in the dehydrator, or gently on the stove. It