Recipe by: Gabby Ouimet,
Serves: 6 servings
Prep Time: Quick & Easy


1 tablespoon coconut oil

1.5 - 2 pounds carrots, loose

1 yellow onions

4 cloves garlic

1-inch piece, minced ginger

4 whole cloves

3 cups vegetable broth

1 can coconut milk

1 teaspoon curry powder

1 pinch coconut sugar

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1. Sauté the first 6 ingredients in large soup pot until the onions are translucent (about 8 min).

2. Add in the broth and bring to a simmer. Cover and cook for 30 min, or until the carrots are tender.

3. Let cool slightly and remove the cloves. Then transfer to a blender to puree. Or alternatively use an immersion blender.

4. Add the rest of the ingredients, stir well and serve hot!

Chef’s notes: Freezes well!