Carrot, Beet, Ginger Soup

What you Need

Makes ~5 Cups

 Carrots | 2 Cups Chopped (Approx. 3 medium sized carrots)

Beet | 1 Peeled and Diced

Onion | 1 Roughly Diced

Celery | 4 Stocks Chopped

Fresh Ginger | 1/2 Thumb-sized, Minced

Extra Virgin Olive Oil | 3 tbsp

Coconut Milk | 1 Can

Water | 2 Cups

Salt & Pepper to Taste


  1. Sauté the Onion and Celery in the olive oil until the onion starts to become translucent.
  2. Add your chopped carrots, and beets. Sauté for another 3 minutes or so.
  3. Add in the coconut milk and water. Stir.
    • If your open your can of coconut milk and notice that it is separated (the fatty part is on top and the water is at the bottom, transfer it into a separate bowl and whisk until it’s smooth, then add to the vegetable. This usually occurs with Organic Coconut Milk.
  4. Let this boil away on medium-high heat for about 20-25 minutes, covered (or until your can fork the beets easily).
  5. Once the beets are fork-able, add in your fresh ginger.
  6. Blend the soup in a blender until smooth, and transfer it back into the pot.
  7. Serve and enjoy!

A tip when dealing with Beets: 

Put your hand holding onto the beet in a plastic/zip-lock bag. This will save you from looking like a serial killer.


Charlotte xo


~ All Ideas and Shenanigans are Property of ~


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