Carrot Ginger Soup
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
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.
Notes
Soup is really easy to make ahead of time! Refrigerate for up to a week, or freeze in 1.5-2 cup portions in quart-sized freezer bags and lay flat in your freezer. Reheat on the stove or in the microwave. You can also freeze in Souper Cubes and then remove and store in a freezer-safe container or bag as well.
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !