• In a large frying pan, heat the coconut oil on a medium heat and add in the chopped onion, carrots and garlic. Cook for a few minutes until the onion is translucent, but not browned. Turn off the heat and set aside.
  • In a large saucepan, bring the bone broth/stock to a boil.
  • ​Once boiling, reduce the heat down to a simmer and add in the carrots, onions, coriander and garlic.
  • Simmer in the broth/stock for 5 minutes until you can put a fork through the carrots
  • Add all ingredients into a blender and blend until smooth.
  • Before serving, season to taste with himalayan salt, ground black pepper and pumpkin seed oil. 
  • For additional flavour, swirl through 1 desert spoon of natural COYO yoghurt.

This is a particular favourite of mine, especially during the colder months of the year, full of flavour and brimming with nutritional goodness.  Bone broth can help to heal the gut and the pumpkin seed oil provides a great source of healthy fats. This soup is a great source of vitamin C to help boost the immunity. Simple, yet satisfying, the perfect soup.


  • 1 litre organic stock/bone broth (I use 'Ossa' chicken bone broth) 
  • ​1kg Organic Carrots
  • 1 garlic clove, peeled and finely chopped 
  • ​3 medium organic onions, finely chopped
  • 1 large handful fresh coriander, finely chopped
  • ​1 heaped teaspoons coconut oil
  • 1 desert spoon of natural COYO (optional)
  • Freshly ground black pepperto taste
  • Himalayan salt to taste
  • ​Pumpkin seed oil to serve


Nature's Pantry