Who says a rich, soul-warming soup has to be hard? This zesty soup takes just 10 minutes to prep and the stove does the rest. Double your recipe and save the leftovers for a metabolic soup & salad lunch!

Prep Time: 10 min.

Cook Time: 35 min.

Total Time: 45 min.


  • 2 tablespoons avocado oil
  • 4 large carrots, diced
  • 2 large onions, cut into medium dice
  • 2 cloves garlic, crushed
  • 1- 1/2 inch knob fresh ginger, peeled and minced
  • 2 teaspoons coriander
  • 2 teaspoons sea salt
  • 1/2 teaspoon red pepper flakes
  • 6 cups chicken bone broth or vegetable broth
  • 1 lemon, juice only
  • 1/4 cup minced parsley


1) In a medium-sized Dutch oven or large saucepan fitted with a lid, heat the oil over medium heat.

2) Add diced onion, carrots, and salt and sauté for 6-8 minutes, or until onions become translucent.

3) Stir in the garlic, ginger, coriander, red pepper flakes, and chicken bone broth. Bring to a boil, then reduce the temperature to low. Cover and simmer for 30 minutes.

4) Add lemon juice and additional salt, as desired. Place all ingredients in a blender (you may need to do this in small batches). Blend on high speed until creamy and smooth. Divide among four large bowls and garnish with fresh parsley.