What's Up Doc – Carrot and Ginger Soup


2 cups of chicken broth

1 cup of organic carrot juice

1 teaspoon of fresh grated ginger

1 tablespoon of olive oil

6 medium carrots, chopped

1 leek, chopped

1 medium onion, chopped

Ground Sea Salt to taste

1/4 cup of unsweetened shredded coconut as a garnish


In a small pot, mix broth, ginger, and carrot juice and allow to simmer for 20 minutes. Then, in a separate pot, add olive oil, carrots, leeks and onions. Cook until the onion is translucent. Put the broth mixture in with the cooked vegetables. Bring to a boil and let reduce heat to a medium setting. Garnish each bowl of soup with coconut before you serve. Enjoy this lovely fall soup.

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