Cold weather –  the perfect excuse to whip up a warming soup to complete a relaxing and cozy Saturday.

This soup is not only warming, but also contains tons of nutrient-packed spices. They will help your immune system stay on track as we get into the peak of fall (or should we say cold/flu) season. And when you add carrots to that, you’ve got one mighty good-for-you soup.


Carrots are an amazing root vegetable that everyone should add to their normal diet. They are jam packed with beta-carotene. When we eat them, our bodies turns beta-carotene into vitamin A, making carrots one of the best sources for beta-carotene. Vitamin A is important for the health of our vision (including our night vision) as well as our bones, teeth and skin. They are also a good source of several B-vitamins, vitamin K and potassium.

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Don’t tell anyone, but we also have a secret ingredient that really makes this soup POP with flavor. Ginger juice! It’s a great solution for when you’re in a pinch and don’t have time to peel, grate or juice fresh ginger in a recipe. Remember – this is just our little secret, ok?

Our favorite part about this soup recipe is that it only requires a few key ingredients. So it’s the perfect recipe when you have a less than full fridge! We hope you enjoy.



3 tbsp. butter

1/2 medium onion, roughly chopped

3/4 pound carrots, peeled and cut into 1/2-inch coins

1 tsp. ginger juice

1/2 tsp. ground cumin, to taste

1/2 tsp. ground tumeric, to taste

1/2 tsp. ground coriander, to taste

Pinch cayenne pepper

2 cups chicken or vegetable stock

1 cup unsweetened coconut milk

Juice from 1/2 lime

Salt and freshly ground pepper

Cilantro if you have it



  1. Heat the butter in a pot. Once melted and sizzling a little, add the onions, sprinkle with salt and stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
  2. Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking for about 10 to 15 minutes, until the carrots are cooked through.
  3. If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.

Recipe adapted from New York Times