Carrot Ginger Soup

A recent trip to Berkeley’s Mission: Heirloom, an organic, completely holistic, predominantly paleolithic restaurant, reminded me just how good so few ingredients can be (something our friends at S.W. Basics know extremely well).

The big revelation came in a glorious bowl of Carrot Soup, one so simple that every ingredient could be detected by flavor, and they all came together harmoniously.

We’ve recreated a simliar recipe here for you to enjoy, but before jumping into the kitchen, a few notes about WHY this simple combination of 6 ingredients creates culinary and wellness magic:


one of the richest source of beta-carotene which the body uses to convert into Vitamin A, allowing us to fight oxidative stress in the body and on our skin, revealing a brighter complexion with less damage from the sun; beta-carotene also protects our eyes from the development of cataracts and macular degeneration, a deterioration of the retina that may result in loss of vision


a powerful digestive aid that helps with nausea, motion sickness, and gastrointestinal issues; additionally, gingerols, an anti-inflammatory component in ginger, has the abilty to prevent inflammatory response in the body


one of nature’s most potent anti-inflammatory foods, turmeric contains high concentrations of curcumin which studies identify is as powerful at reducing inflammation as some prescription and over-the-counter medications; turmeric can help with stiffness, swelling, and arthritis


used to regulate blood sugar and stimulate circulation and digestion

Coconut oil

a medium chain fatty acid that the body can use almost entirely for energy (meaning very little is stored as body fat); coconut also contains caprylic acid, a natural anti-fungal food, making coconut a helpful addition to Candida diets

Sea salt

quality sun-dried sea salt contains up to 82 trace minerals that support biological function, minerals that are not present in traditional table salt

Carrot Ginger Soup

Makes approximately 6 cups

1/4 cup coconut oil, divided
1 1/2 lbs carrots, cut into 1/2-in rounds
1 tablespoon freshly grated ginger root
1 tablespoon freshly grated turmeric root
1/2 teaspoon ground cinnamon
1/2 sea salt
4 cups of water or vegetalbe stock

Heat a medium saucepan over medium-high heat. Add 2 tablespoons of coconut oil to the pan, and when melted, add the carrots, ginger, turmeric, cinnamon, and sea salt. Saute for 5 minutes, then add the water or vegetable stock, and cover. Bring to a boil, reduce to a simmer, and simmer until the carrots are tender, about 20 minutes.

Remove from stovetop, cool slightly, and then transfer soup to a blender. Cover the lid of the blender with a dishtowel to prevent spattering, and blend until smooth, adding the remaining 2 tablespoons of coconut oil in the last 30 seconds.

Transfer to bowls and finish with a drizzle of extra virgin olive oil and a few lavender buds for an exquisite sensory experience.

For more ways to love beta-carotene, check out some of Credo Beauty’s favorite beta-carotene rich products:

1. Tata Harper Nourishing Oil Cleanser

2. RMS Beauty Buriti Bronzer

3. Sans Lip Aid

4. Jao Goe Oil

In health,

Sitarani Palomar
Host of An Organic Conversation
Contributing Editor for Credo Beauty

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