Soup is a quick and easy staple dish that is a great fit for a weeknight. This is a simple recipe that gets a bit of elevation and punch from crispy carrot chips. You can make them as spicy as you like by adjusting the cayenne pepper.

Prep Time: 10 minutes

Cooking Time: 30 minutes

Yield: 2 entrée servings or 4 appetizer portions


For the Soup

1 tablespoon olive oil

1 medium yellow onion, diced

3 cloves garlic, finely minced

1-inch piece of ginger, finely grated on a microplane

2-inch piece of turmeric, finely grated on a microplane

4 large carrots, peeled and cut into 1-inch pieces

1 teaspoon fresh thyme, chopped

4 cups vegetable stock

Juice of half a lemon

Coconut milk, for garnish

Salt and pepper, to taste

For the Chips

2 large carrots, sliced very thin on a mandolin 

1/2 tablespoon coconut oil, melted 

1/4 teaspoon salt

1/2 teaspoon ground pepper 



For the Soup

  1. Place a medium stockpot over medium high heat and add olive oil. Add onions and garlic and sauté until translucent, approximately 3 minutes. Add ginger and turmeric and sauté for another 2 minutes. Season with salt and pepper. 
  2. Add carrots and thyme and cover with broth. Bring to a boil and reduce heat. Simmer for 20-25 minutes until carrots are thoroughly tender. 
  3. Use an immersion blender to puree soup until smooth. Stir in lemon juice. Taste and season with salt and pepper. 
  4. Garnish with a swirl of coconut milk and carrot chips. Reserve remaining coconut milk for another recipe. 

For the Chips

  1. Preheat oven to 425oF and line a baking sheet with parchment paper.
  2. Add sliced carrots to a bowl, drizzle with coconut oil, and season with salt, pepper, and cayenne. 
  3. Transfer to the baking sheet and arrange in a single layer.
  4. Bake for 10-12 minutes, watching carefully. 
  5. Remove from oven and serve immediately atop soup. 

Love healthy soups? Check out this recipe for Borscht.

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