Creamy Carrot and Cilantro Soup


4 cups sliced carrots

1 orange bell pepper seeded and chopped

1 habanero pepper seeded and chopped

1 tablespoon minced fresh ginger

3 cloves garlic chopped

1 medium white onion chopped

1 Granny Smith apple skin removed and chopped

1 teaspoon ground coriander

1 heaping teaspoon dried cilantro

salt and black pepper to taste

1 cup coconut milk

4 cups vegetable stock


Bring all ingredients except the coconut milk to a boil. Reduce heat and cook until vegetables are tender, approximately 20-30 minutes. 

Using a blender, or hand held blender, puree the soup until creamy. Add coconut milk. If the soup is a little too thick, add additional vegetable stock. Simmer the soup on a low flame until coconut milk and any additional stock have warmed. 

Serve the soup with a dollop of cilantro pesto.


Visit me at