Carrot and Goji Berry Soup

Today, let’s learn to make Carrot and Goji Berry Soup.

  • Yield: 4 to 6 Servings
  • Total Time: 55 Minutes
  • Prep Time: 20 Minutes
  • Cook Time: 35 Minutes


  • 1 1⁄4 cups fresh carrot juice
  • 1 inch ginger, juiced with carrots
  • 1⁄2 inch turmeric, juiced with carrots
  • 1 cup carrots
  • 1 cup pumpkin
  • 2 tablespoon Goji berries
  • 2 tablespoons coconut oil
  • 1 cup onion, chopped
  • 1 red jalapeno pepper-seeds removed
  • 2 cups water
  • 1⁄2 cup light coconut milk
  • 1 clove garlic
  • Sea salt and cracked black pepper to taste


Juice 1 1⁄4 cups worth of carrots with the turmeric and ginger. Once done, soak the goji berries in the juice for roughly 20 minutes.

Heat coconut oil in a pot and add the onions; sauteé for about 4 minutes or until soft, and then add the jalapeno pepper and garlic cook for 1 minute more. Stir in the chopped carrots and water and bring to a boil. Once boiling, reduce heat to a simmer and cook, covered, for about 20 minutes. Cool slightly and transfer the mixture to the blender and add the coconut milk; blend to a thick puree. Strain the goji berries from the carrot juice and set aside.

Add this juice to the puree and continue pureeing until smooth. Season with salt and pepper to taste.
To serve, garnish each serving with of the goji berries.

Nutritional Information Per Serving

Calories: 138; Total Fat: 9.6 g; Carbs: 13.3 g; Dietary fiber: 3.4 g; Protein: 1.6 g; Cholesterol: 0 mg; Sodium: 115 mg

Originally posted 2019-08-25 15:58:34.

About Amy

Yogi is a passionate advocate for liver health and an esteemed expert in the field of fatty liver disease. With years of experience working in clinical settings and a deep understanding of the complexities of liver-related conditions, she brings a compassionate and evidence-based approach to her work. Her expertise lies in providing practical advice, educational resources, and empowering individuals with the knowledge to take control of their liver health.

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