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I know I’ve expressed my gratitude before to late-night cooking shows, but let me say again that food television has given my husband a passion to create in the kitchen, and hence significantly improved my life. This incredible carrot-ginger soup is one of many of his recent masterpieces.

When I hosted my meditation workshop in January, Kevin made us food to fuel our mindfulness, and afterward everyone…and I mean everyone wanted the recipe. Well here it is friends; delicious and nutritious, this recipe has enough beta carotene and vitamin C to super-power your immune system and your eyeballs. Beta carotene is also a precursor to Vitamin A, and helps to play a vital role in healthy skin.


7-9 organic carrots
2 cloves garlic
2-3 celery
1 onion
1 can organic coconut milk
1 cup water
1/2 cup pumpkin seeds
Fresh cilantro
Ginger root (to taste)
Rock Salt (to taste)
Fresh ground pepper (to taste)


Chop carrots into small slices, along with onion, garlic and celery and place in a heated pot with coconut oil. Save two of the carrots and keep them raw.

With a micro plane, shave 2-4 tbsp of ginger and set aside.

Once the mirepoix has cooked down and is soft, transfer the contents into a blender (the faster the better). Add one cup of water and the tin of coconut milk. Blend the mixture on high until it is creamy and smooth. While blending add the ginger (to taste) along with the two whole raw carrots. Continue to blend until the whole carrots are pulverized.

Pour the soup back into the pot and let heat up. Taste often and add seasoning to taste.

Take 1/2 cup of pumpkin seeds and mix with salt, pepper, olive oil, and garlic powder in a small bowl. Place the seeds into a preheated frying pan and toss in the pan until the seeds begin to puff up.

Pour the soup into a bowl, add some fresh, chopped cilantro on top with a small spoonful of the pumpkin seeds. Dress with an olive oil drizzle and serve.

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