Recipe by Stacey Hamblett
This sweet creamy soup bring a punch of color to the table. Super versatile, you can add chickpeas or white beans for more bulk or chew. Pair with some crusty bread and consider yourself comforted!
1 Tbsp. coconut oil
1 pound carrots, roughly chopped 1 tsp ground coriander
3/4 tsp sea salt
1/2 tsp ginger powder
1/2 tsp turmeric powder
1/2 tsp ground cumin
1 can (14oz) coconut milk
Using the coconut can – fill half way with water
Optional: rice, cilantro, avocado, pumpkin seeds
In a medium sized pot over medium high heat, melt the coconut oil. Add carrots and all spices
and sauté about 2 minutes. Add the can of coconut milk and 1/2 can of water and bring to a
boil. Reduce heat and cook about 20 minutes or until carrots are tender when poked with a
Cool slightly and pour into a blender (or use immersion blender) and blend until creamy and
smooth. Add more water to thin to your liking.
Reserve some coconut milk to drizzle on top for design.
Notes: To dress it up, sprinkle peanuts or herbs on top (cilantro, green onions, experiment!) Pair with some rice and beans to really fill up and add some work for your teeth.
Stacey Hamblett is a plant based chef, holistic nutritionist, and herbalist with over 20 years of experience in the culinary arts and wellness industry. She is a Consulting Chef for launching sustainable plant centric menus at local market and cafes. You may recognize her recipes around the Seacoast at The Juicery, Emery Farm Cafe, and Common Roots Kitchen. She is an educator and consultant in all aspects of health supportive culinary arts and holistic wellness. You can find her on Instagram at @chefstaceyjean