Serves 3-4

This is a wonderfully spiced soup that will definitely raise the temperature of the bodies delighting in it.


  • 550g carrots, peeled and roughly chopped
  • 1 brown onion, roughly chopped
  • 1 tbsp ghee or extra virgin coconut oil for cooking
  • 1 ½ tsp cumin seeds
  • ½ tsp mild cayenne pepper
  • 1 tbsp finely grated ginger
  • 2 cloves garlic, finely chopped
  • 3 cups filtered water
  • ½ cup coconut cream
  • Zest and juice of 1 lemon
  • Good quality salt and pepper to taste
  • Olive oil for serving

Fresh oregano or other soft herb for serving


  • On medium heat with a small to medium saucepan, fry onion in ghee or coconut oil for a couple of minutes. Add cumin seeds and cayenne pepper and fry for another minute.
  • Add carrot, garlic, ginger, lemon zest, coconut cream, a good pinch of salt, pepper and water and cover with a lid. Leave for approximately 15-20 minutes, or until carrots are soft.
  • If needed, season further with salt and pepper, add lemon juice and, using a stick blender, mix until very smooth.
  • Pour into bowls and add a good dollop of goat curd, a drizzle of extra virgin olive oil and plenty of fresh herbs to garnish. Enjoy!
  • This recipe was provided by our wonderful chef Angie, you can find more of her wonderful recipes at:

And if you would like to try some of her yummy food book into a relaxation retreat at billabong retreat and enjoy her lovely organic delicious meals.