Sunday Lunch: Carrot soup with eggs and tomato toast

Soup ingredients

1 bag (about 2 pounds/1 kg) of organic carrots
1 yellow onion (is on the “clean fifteen” list, so doesn’t need to be organic)
5 cloves of garlic, preferably organic
1 organic vegetable bouillon cube
1 cup of organic coconut milk
salt and pepper to taste
water, as needed to achieve a desired consistency
1/4 tsp fresh, grated ginger (optional)

Topping ingredients

3  hard-boiled, organic eggs

Tomato toast ingredients

1 – 2 organic, ripe tomatoes (are on the “dirty dozen” list)
4 slices of organic, gluten & dairy free bread


Cooking the Soup

Rinse and peel the carrots. Peel onion and four garlic cloves. Cut carrots and onion in chunky pieces (about 2.5 centimeters/1 inch wide) and put in a large pot together with the garlic. Add water – just enough to cover the veggies. Crumble the bouillon cube and add to the pot. Turn the stove to high and wait for the water to boil. Once the water boils, turn down the temperature and let simmer for 10 or 15 minutes on medium/low stove.

Peeling carrots   Blender stick mixing carrot soup

Use a fork to check the consistency of the carrots. Remove pot from stove when the carrots are soft. Carefully use a blender stick to puree the contents of the pot. When you have a smooth, even surface, add the coconut milk and taste the soup for salt and pepper. Add more water (hot water from a kettle works well) until you reach a desired consistency. We like our soup quite thick, almost like a puree.

If you want the soup to have more “zing”, you can press an additional half or whole peeled, raw garlic clove into the pot and/or a tiny bit (1/4 of a tsp or so) of grated, fresh ginger.


Put eggs in a pot and cover with water. Once the water boils, turn down the temperature to medium/low and simmer for 10 minutes. Carefully remove the hot water and add cold water to the pot. Leave eggs in the cold water for a minute or so, before peeling and cutting up into small cubes. Reserve on a plate.

Preparing tomato toast           Preparing tomato toastII


Toast the bread. Lightly rub the bread surface with peeled, raw garlic clove (optional). Rinse and cut tomatoes in half. Squeeze them, cut-side down, onto the toast, covering the toast surface with a thin layer of tomato content. Sprinkle salt and olive oil on top. Put on a plate.

Pour soup into bowls and top with egg cubes. Enjoy together with the tomato toast.

For a lighter version of the soup, use water or dairy-free milk instead of coconut milk.

Carrot soup with tomato toast and boiled egg


Soup leftovers can be used in Monday dinner’s tomato-lentil-veggie sauce.