Coconut Ginger Carrot Soup

coco ging carrot soup

I recently completed Financial Peace University.  I am officially a university graduate.  Ha!  F.P.U. is just what it sounds like, a class that teaches you financial peace.  It is, however, one of my greatest accomplishments to date.  And I am extremely proud of myself.  Because I have been working so hard on my finances, I have been working on more creative ways to eat pantry items.  Mostly what is in my pantry are item from my Cousin Paula.  When it comes to people around her having food she is an “old southern soul”.  You will never go hungry when you are in the presence of Cousin Paula.  Because I am a vegan, she feels it necessary to give me all the vegetables she has.  Fresh, frozen, canned, or dried; she shares them all.  Over the course of the last few months she has bestowed unto me seven cans of sliced carrots.  That’s a lot of carrots.  I am trying to think of new ways to use them.  This is the product of the first attempt.


Coconut Ginger Carrot Soup

2 cans of sliced carrots (of course use fresh if you have them)

1 knob of ginger, grated

1/2 c. water

1/2 c. full fat coconut milk

1/2 T. maple syrup

1/2 t. turmeric

salt and pepper to taste

Blend carrots, ginger and water in a blender until smooth.  In a soup pot add the carrot mixture, coconut milk, maple syrup and milk.  Warm over low-med heat until desired temperature.  I added pumpkin seeds on top and served it with crackers.

You can also see the step-by-step here on my YouTube Channel.


Blackberry’s Mom


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