Curried Carrot, Apple & Ginger Soup with Creamy Coconut

Vegan, Gluten-Free, Soy-Free, Grain-Free



1 lb carrots, chopped
1 apple, chopped
2 onions, chopped in big chunks
4 whole cloves of garlic
Large nub of ginger, chopped
6 cups veggie broth (we use homemade)
2 cups water
1 tbsp curry powder
Himalayan Sea Salt to taste
1-2 tbsp melted coconut oil to coat veggies
1/2 cup full fat coconut cream (the stuff in the can)


  1. Preheat oven to 400F. Melt coconut oil and toss the carrots, apple, onion chunks and full cloves of garlic with oil, curry powder and some salt. Lay out on a baking sheet.
  2. Once the oven is preheated, put in the tray of veggies and roast for 30-45min or until tender.
  3. In a large soup pot, add in the roasted veggies, broth, water, ginger and bring to a boil. Simmer until the veggies are soft.
  4. Once the veggies are soft, turn off the heat and stir in the coconut cream.
  5. Purée soup with an immersion blender or in a regular blender (make sure it has ventilation or the heat will cause an explosion of soup once you fire it on! Keep your hand on the lid).
  6. Once puréed season with salt, pepper, more curry, or whatever spice you might like. Serve hot and steamy. I sprinkled some dried green onions on top.