• ½ cup coconut oil
  • 1” inch piece of ginger, washed and sliced
  • 1” inch piece turmeric, washed and sliced
  • 3 qts carrots, washed and sliced thinly
  • 1 qt sweet yellow onion, sliced thin
  • 2 cloves garlic, smashed
  • 4 qts low sodium veggie stock
  • 1 can unsweetened coconut milk
  • 4 tbsp honey, optional if carrots are not sweet
  • Kosher salt to taste


  1. Lightly caramelize the onions, garlic, ginger and turmeric in coconut oil until tender
  2. Add the carrots and veggie stock to cover
  3. Bring to a boil and add the coconut milk
  4. Simmer for about 30 minutes
  5. Remove from heat and blend smooth in small batches
  6. Add the honey and salt to taste
  7. NOTE: I always make a larger batch and freeze any extra for a quick fix for lunch the following week

Nutrition Facts:

Serv. Size: 1 cup | Servings: 20 cups | Amount Per Serving: Calories 144 | Total Fat 8.3g |Sodium 161mg | Total Carb. 16.9g | Protein 2g

Upcoming Classes, Programs, and Events

Our clinical expertise and dedication to delivering compassionate cancer care is only part of the journey. At Miami Cancer Institute, we offer our patients and their loved ones a wide variety of educational programs including nutritional programs and support groups, in addition to countless public events taking place in and around our communities.

View Classes and Events

May 2024 At A Glance Calendar

Language Preference / Preferencia de idioma

I want to see the site in English

Continue In English

Quiero ver el sitio en Español

Continuar en español