Carrot Ginger Soup

Serves 4


  • 1/2 pound of carrots, unpeeled and chopped (~3 large carrots or equivalent)
  • 1 tablespoon of peeled and grated ginger (~1 inch piece of ginger)
  • 2 small leeks, pale green part sliced
  • 2 tablespoons of coconut oil
  • 1 quart of homemade chicken stock (or filtered water)
  • Sea salt to taste
  • Optional: blend in 1/2 bunch cilantro


  1. In a heavy bottomed pot, heat the oil.
  2. Add the leeks and a pinch of salt, saute them until soft.
  3. Add the ginger and saute for a few more minutes.
  4. Add the carrots and a big pinch of salt and saute for a minute or two more.
  5. Add the stock and bring to boil.
  6. Reduce the heat to a simmer, cover, and cook for about 30 minutes.
  7. Puree with an immersion blender until smooth.
  8. Taste and adjust seasoning.