I love soups and stews in the winter, even here in sunny California where it can still get cold (I’ve lost my East Coast winter fortitude). This hearty soup is rich in beta carotene, vitamin A and other nutrients to support your immune system and digestion. You can add or lower the amount of ginger depending on how “spicy” you like your soup.


  • 2 1/2 pounds of organic carrots, roughly chopped into 2 inch pieces
  • 3 organic garlic cloves, smashed
  • 4 tablespoons of extra virgin olive oil
  • 2 teaspoons sea salt
  • 1/4 teaspoon ground ginger powder
  • 12 ounces of full fat coconut milk (Natural Value or Native Forest brand)
  • 6 Eight-ounce cups of filtered water
  • 1 small red onion, diced
  • 2 tablespoons Braggs apple cider vinegar
  • Organic pumpkin seeds, for garnish (optional)
  • Sea salt & cracked pepper, to taste


Preheat oven to 415 degrees Fahrenheit.

On a large baking sheet, arrange diced onion, garlic and carrots evenly. Sprinkle 2 teaspoons of sea salt and drizzle the olive oil onto the vegetables. Roast in oven for 30 minutes. Remove and toss veggies. Place them back in oven for another 30 minutes. They should be very tender once done. Allow to cool for 5 minutes.

Next, in a Vitamix or similar type blender, transfer vegetables, add coconut milk and blend for 2 minutes on high, or until completely smooth. In a medium stock pot over medium heat, add water, ginger, vinegar and pureed carrot mixture. Simmer for up to ten minutes, stirring occasionally. Add additional salt and pepper, if necessary. Garnish with pumpkin seeds. Serve.

Makes 4-5 servings.