July 3, 2020
: 6 to 8

This soup is always a hit and perfect for making in a large batch so that you can freeze it. No excuses for last-minute delivery, take-out mood wreckers, or next day regrets.


  • 2 cloves garlic, chopped
  • 2 tablespoons ginger, peeled and sliced thin (add more to taste)
  • 1 1/2 bunches of stemmed carrots (about 9-12 medium carrots), pealed and chopped
  • 3 tablespoons coconut oil
  • 2 cups vegetable broth
  • 1 cup unsweetened full-fat coconut milk
  • 1 leek, whites only, chopped
  • Freshly ground black pepper or a cayenne pepper
  • Sea salt or Himalayan salt crystals to taste
  • Purple daikon, peeled, thinly sliced and quartered**
  • Unsweetened coconut flakes, such as Dang
  • Fresh cilantro leaves
  • Step 1 In a soup pot, heat oil over medium heat and add leeks, ginger and garlic. Sauté for1 to 2 minutes.
  • Step 2 Add broth, almond milk, pepper, and carrots. Bring to a simmer and cook carrots until soft. Remove pan from heat and allow soup to cool for 3 to 5 minutes.
  • Step 3 In a Vitamix or blender, blend the soup in small batches to a smooth puree. Blend longer for a creamier soup.
  • Step 4 Once all the soup is blended, re-pour into pot and gently warm until it is ready to be served.
  • Step 5 Garnish with a drizzle of coconut milk, purple daikon, coconut, and cilantro


**You can substitute with rainbow radish or julienned ginger ;

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