Coconut Carrot Orange and Ginger soup | Status Fitness Magazine Official Website

Coconut Carrot Orange and Ginger soup

| Posted by Tracy Holly | comments
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Coconut Carrot Orange and Ginger soup is great as a starter or delicious as a main course and can be accompanied by a slice of heavy dark bread. Dark bread denotes a crude, whole rye grain flour baked with water and a pinch of salt.

I find that any soups, chilis or stews always tastes better the next day, so I make this soup a day ahead, leave in the refrigerator, reheat and serve it.

Cooked carrots are an excellent source of pro-vitamin A, a good source of potassium, and contain vitamin B6, copper, folic acid, and magnesium. The high level of beta-carotene is very important and gives carrots their distinctive orange color.

Fresh ginger has a flavor that is peppery and slightly sweet, with a pungent and spicy aroma. It’s important to use fresh ginger and fresh garlic and not prepackaged ground products. Know that the ground form has a different flavor, which is most commonly used in sweet desserts and is not normally interchangeable with fresh ginger.

About Tracy Holly

Tracy Holly is the Executive Director of the Cory Holly Institute and a CSNA (Certified Sports Nutrition Advisor) Master. She is the author of several books, including The Athlete’s Cookbook and Sports Nutrition for Kids, and writes for several national health magazines. Visit