The heat of the tagine season is mellowed by this sweet creamy, carrot soup and finished with a cleansing ginger bite.


  • 3 tbsp ghee

  • 1lb pound carrots, peeled and roughly chopped

  • 3 tbsp minced ginger

  • 1 tablespoon minced garlic

  • 4 cups vegetable stock

  • 1 tbsp salt


  • Avocado Oil

  • Whole Foods Organic Tagine Seasoning (or add 1 tbsp of Paprika and a ½ tsp of the following: Cinnamon, Turmeric, Ginger, Chili Pepper, Black Pepper & Cardamom)


  1. Set a 4-quart stockpot over medium-high heat and add ghee, ginger, garlic, and carrots.

  2. Stirring occasionally until the carrots are coated and the garlic and ginger are fragrant (about 4 to 6 minutes).

  3. Add the stock, bring to a boil and reduce to a simmer for 30 to 35 minutes.

  4. Transfer to a blender and add ½ cup raw cashews, blend for 4 min on high.

  5. Add additional stock if you want a thinner consistency.

  6. To serve, garnish with 1 tablespoon of avocado oil per serving and a sprinkling of Tagine seasoning