Dr. Burkman’s Carrot, Ginger, Sweet Potato Soup

I don’t think I make the exact same recipe twice, but this is the general recipe I use when I have vegetables that need used up and I’m having a hankering for something warm and comforting! This recipe also freezes very well and can be heated up as a starter for a meal you may be prepping for. It also pairs well with my coconut “corn” bread recipe!


  • 6 large carrots
  • 2 medium Sweet potatoes – peeled and cut roughly into similar sized pieces
  • 1 medium yellow onion – peeled and cut coarsely
  • 4 garlic cloves – minced
  • About 1 inch knob of fresh ginger – microplaned
  • 1, 32oz box of organic chicken or vegetable broth
  • 1 can of full fat coconut milk
  • Pink Himalayan salt
  • Ground black pepper
  • 1-2 tablespoons coconut oil


  1. In a large soup pot heat coconut oil
  2. Add onions and saute for a few minutes
  3. Add garlic and saute for a few minutes
  4. Add carrots and sweet potato – stir and cook for 10-15 min
  5. Add broth – cover and let simmer until vegetables are easily pierced with a fork
  6. Use an immersion blender or a stand blender (a little messier) to blend the soup into a puree
  7. Add 1 can of full fat coconut milk – stir in
  8. Add salt and pepper to taste (I like a lot of pink salt!)
  9. Simmer for 10 min then ready to serve!

You can also add in butternut squash or turnip if you have these laying around too!

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