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Carrot Ginger Coconut Soup with Turmeric

If you aren’t in Los Angeles to try my EG Kitchen cleanse, don’t worry! I’m sharing some of the signature recipes with you here. Like this Creamy Carrot and Ginger Soup with Turmeric and Coconut.  The nutrients are off the charts in this blend and the creamy texture and taste are superb. A special note that it’s made with my favorite @zumavalleyhealthfoods Coconut Cream and Navitas Organic Hemp Seeds are added for protein and omega’s (I find hemp seeds even add to the creamy consistency).

Serves 4-6 

1 bag organic carrots, shredded and chopped (approx.10 carrots)
1 large onion, diced
2 T coconut oil (or grass-fed butter)
5 inches fresh ginger, peeled and chopped
3 inches fresh turmeric, peeled and chopped
32 oz. organic vegetable stock (can add additional cup if you like a thinner soup)
1/2 cup organic coconut milk
1/4 cup hemp seeds
Salt and pepper to taste 


Heat coconut oil or butter over medium high heat in a soup or stock pan.  Add the carrots, onion, ginger, and turmeric and sauté, stirring occasionally until onions are slightly transclucent.  After about 10 minutes of sauté, add the stock and allow to simmer until carrots are fork tender (another 10 minutes).  

Carefully add mixture to blender or vitamix.  Add 1/2 cup coconut milk and the hemp seeds then puree until perfectly smooth.  

Add soup back to soup pot and keep warm, taste and season with additional salt and pepper as needed.

* Coconut milk is optional
* If you prefer a strong ginger flavor, feel free to increase ginger by 2-3 inches



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