Coconut - Carrot - Curry Soup

  • 8 to 10 medium carrots diced
  • 4 outer stalks of celery - cut up
  • 2 cups of diced yellow potatoes
  • 2 cans premium coconut milk
  • 1 bunch of fresh cilantro finely cut up
  • 2 tbsp lemon grapeseed oil (Salute Sante)
  • 1 tsp Frontier Curry
  • 1/4 cup Ginger/Garlic Base
  • 2-6oz filets King Salmon (Ivory) cut in small cubes (optional)
  • 1/4 cup of water
  • 1 drop lemongrass essential oil (optional)
  1. Place carrots, celery, potatoes and cover with water. With lid on pot, simmer vegetables until tender.
  2. In another pan warm the ginger/garlic base, lemon grapeseed oil and curry. To this add the water and Ivory Salmon. Gently simmer for 4 or 5 minutes.
  3. Add this to the vegetables with the 2 cans of coconut milk, lemongrass essential oil and water for desired consistency. Heat, but do not boil. 
  4. Add the chopped cilantro and serve.


1. For a little thicker broth, you could add Kuzu and/or arrowroot: 1 tbsp. Kuzu & 1 tbsp. Arrowroot dissolved in half cup of water.

2. For a little thicker & creamier broth: Instead of dicing the celery, steam it whole (you can add more than 4 stalks if you desire), add some of the cooking water to blender with celery and blend until smooth. Add back into the pot of soup. This could be done with any light colored vegetable or peel zucchini and use steam zucchini blended to make a thicker broth base.

3. Use any fish or omit the fish completely. If you omit it completely you still will need to add the ginger/garlic base and curry.

Carol Brosius
Carol Brosius