Makes 4 servings

A simple soup with a TON of flavor. Though summer is upon us, I love making this soup during the spring/summer season, as the local carrots are so fresh, and it truly makes a noticeable difference in the dish. The addition of coconut and cilantro lend a tropical feel, so I usually refer to this as my “carrot summer soup”.

I used two cloves of black garlic because it adds such an unique flavor (think sweet roasted garlic, but with more complexity), but feel free to sub this out for four cloves of raw garlic (aka the normal stuff). You can easily find black garlic at Whole Foods, or make it yourself! I highly recommend it.


• 1 medium yellow onion, diced
• 3 cups diced Lox Farm carrots
• 1 tsp grated fresh ginger
• 1/2 tbsp curry powder (I used Hawaj - a Yemeni curry/spice blend) • 1 cup unsweetened full-fat coconut milk, plus more to garnish

• Handful of fresh cilantro, chopped for garnish • 1-2 cloves black garlic, kept whole
• 3 cups broth
• Unrefined coconut oil

• Red pepper flakes, to taste
• Salt and ground black pepper, to taste


Heat a spoonful or two of your coconut oil over medium in a large stock pot. Add in the onions and carrots, sautéing for about 5-7 minutes (until onions are soft and translucent).

Add in the fresh ginger and curry powder, stirring to combine. Allow to cook for another 7-10 minutes, adding a bit more coconut oil if veggies are sticking/ browning. *If using raw garlic, dice and add into soup with the fresh ginger.


Add in the broth and bring mixture to a boil, uncovered. Once boiling, reduce to a simmer and stir in the coconut milk and whole black garlic cloves. Allow mixture to simmer uncovered until carrots are soft, about 20 minutes.

Remove soup from heat and allow to cool slightly. To puree, add soup to your blender, blending until smooth and creamy. Depending on the size of your blender, you may need to work in batches.

Option to add in more broth if you like a thinner soup, or more coconut milk to yield a creamier consistency.

Add salt and pepper to taste, and garnish with fresh cilantro, a dollop of coconut milk, and red pepper flakes.