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Ginger Carrot Soup

Updated on August 11, 2016



  • 1 pound carrots, chopped
  • 1 cup vegetable stock
  • 3 cups coconut milk
  • 1 tablespoon salt
  • 1/4 cup gluten free beer
  • 1 teaspoon allspice
  • 1/4 cup fresh ginger, minced
  • 1/4 cup honey, adjust as needed
  • 1/4 cup coconut oil
  • 1/4 cup coconut flour


  1. Make a roux by melting the oil in a small sauce pot, add the flour slowly to make a paste.
  2. Remove the sauce pot from heat and set aside.
  3. In a large pot, add the carrots along with the stock, salt, beer, honey, and ginger.
  4. Bring to a boil and then simmer until carrots are soft.
  5. Then puree the carrots and stock in a food processor until smooth.
  6. Add the coconut milk and roux to the processor to combine everything.
  7. Retun everything to the large pot and cook over medium until soup thickens slightly.


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