carrot ginger soup
Recipe type: soup, entree, vegetable
Serves: 4
  • 1 pound bag of organic baby carrots
  • 1 small purple onion, peeled and cut up
  • 8 cloves garlic, peeled
  • 1/3 cup raw cashews
  • 1 5.4 ounce can Native Forest coconut cream
  • 4 cups homemade or organic chicken broth
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 1/2 to 2 inch piece of fresh ginger, peeled and chopped
  1. Soak the cashews in the coconut cream in the large Vitamix container.
  2. Steam the carrots, onion, and garlic for at least 30 minutes.
  3. Add the chicken broth, salt, pepper, and ginger to the Vitamix container.
  4. Add the steamed carrots, onion, and garlic to the Vitamix container.
  5. Firmly secure the lid on the Vitamix, and cover with a towel to avoid injury.
  6. Turn on the Vitamix on low, then moving to high, and puree the ingredients into a soup for about one minute.
  7. Transfer to a medium saucepan and heat thoroughly over medium heat.
Recipe by The Naked Avocado at