Carrot, Coconut & Ginger Soup

Dr. Cher Morgan


  • 4 carrots
  • 1/2C cashew nuts soaked 20 minutes, drained
  • 1/4C lime juice
  • Zest of one lime
  • 2T coconut nectar
  • 1T sliced ginger
  • 1 lemongrass stalk, sliced
  • 1T chopped coriander
  • pinch cayenne pepper
  • 1C coconut meat
  • 1C coconut water
  • 1T white miso paste
  • 1/4t salt
  • 2T pumpkin seed oil to garnish (optional)
  • sprigs of coriander to garnish


In a high speed blender, combine all ingredients and blend until smooth. To make the soup warm, run in blender for five minutes. Adjust to taste and serve in warm bowls garnished with sprigs of coriander and drizzles of pumpkin seed oil.

You can serve this soup warmed in the dehydrator, or gently on the stove. It’s the right temperature when you can put a clean finger in, and it’s not too hot or too cold. Carrot-Ginger-Soup

Enjoy – and stay warm and RAW!

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