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+ servings

Carrot Ginger Soup (Paleo, Whole30, AIP)

Author: Michele Spring
Servings: 4
A super simple yet flavorful soup that gets rave reviews every time it's made. Make now or freeze for later! Paleo, Whole30, and AIP friendly
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients
  

  • 1 tbsp Coconut Oil (or other fat like Avocado Oil or Olive Oil)
  • 1 medium Yellow Onion (diced)
  • 1 clove Garlic (minced)
  • 1 tbsp freshly grated Ginger (or 1 tsp dried Ginger)
  • 1.5 lb Carrots (peeled and roughly chopped (you can also use baby carrots))
  • 3 cups Chicken Stock (or Vegetable Stock)
  • 1 cup Coconut Milk (or Tigernut Milk)
  • Sea Salt (to Taste)

Instructions
 

  • Melt the coconut oil in a large saucepan or stockpot over medium heat. Add the onions, garlic, and ginger and cook, stirring occasionally, for about 10 minutes or until the onion is translucent.
  • Add the carrots and stock, bring to a boil, and then reduce the heat to a simmer. Cover and cook for 30 minutes, until the carrots are tender and easily pierced with a fork.
  • Add the coconut or tigernut milk and a pinch of sea salt, then use an immersion blender or regular blender to puree the soup until smooth. Taste and add more salt if necessary.
Course: Breakfast, Dinner, Lunch, Soup
Cuisine: American
Keyword: AIP, AIP Soup, Autoimmune Paleo, Paleo, Vegan, Whole30
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !