Ginger Carrot Soup

Ginger Carrot Soup | dairy free, paleo, vegan | AmandaNaturally.comThis past weekend we harvested all of the carrots from our garden. We were shocked to see how many there were! We only planted 1 row, but ended up with bowls and bowls of carrots. So in order to use them all while they’re fresh and most tasty, I quickly turned them into my favourite carrot soup. I quadrupled the recipe below and used my 2 largest pots, and still couldn’t get all of the carrots in! I froze most of the soup in both single serving and larger jars that contain 2-3 servings. I always try to make larger quantities of a freezable recipe, for those days when there are no leftovers for lunch, or when life gets crazy and there’s nothing for dinner!

One of the reasons I love soup so much is it’s the easiest way to get in my favourite food ever – bone broth! For full details check out my original post – but to sum it up: homemade broth is pretty much good for everything. Bone broth contains nutrients that helps heal leaky gut, nourishes your joints, keeps your skin/hair/nails strong & healthy, helps heal any damage to & maintains pliability of your arteries…the list goes on. In short – it’s amazing and every single client we have has bone broth on their prescription sheet.

Another reason I love soup is it’s very easy to digest, so if there is any gut irritation, damage or illness, soup is a great way to get nutrients in easily. And you can jam it with way more veggies than any other meal – and again, they’re very easy to digest. Clients I have with major digestive illnesses (celiac, crohn’s, colitis, post-cancer etc.) that are experiencing a flare or are in an acute inflammatory situation, always get the recommendation to avoid raw veggies (which can act like steal wool on a tender gut) and focus on stews and soups. That way you get the nutrients in (in addition to gut-healing bone broth) and don’t add to the irritation! 

Ok enough with the science & health (my fav thing) – onto the food (my other fav thing!). I hope you enjoy this recipe for Ginger Carrot Soup!

Notes:

VEGETARIAN/VEGAN OPTION: you can make a pescatarian bone broth with fish bones or shrimp shells, but you can’t make a vegetarian one. If you need a vegetarian broth and don’t want to buy a junk-filled one, use things like mushrooms and sea greens to take your broth to the next level (from a nutrient perspective!)

AIP: to make this suitable for the autoimmune protocol, omit cumin and coriander. Use ½ tbsp of turmeric instead. Add ½ cup fresh cilantro right before pureeing. 

 

Ginger Carrot Soup
Serves 8
A perfect soup to warm you up on a chilly day! Packed with nutrients from veggies and homemade broth. Freezes really well!
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 1 tbsp fat of choice (ghee, coconut oil, lard, olive oil)
  2. 1 cup onion, chopped
  3. 1 cup celery, chopped
  4. ½ tbsp cumin seeds
  5. ½ tbsp coriander seeds
  6. 4 cloves garlic, minced
  7. 2 tbsp ginger, minced
  8. 7 cups carrots, chopped
  9. 7 cups liquid (I usually do half broth, half water)
  10. 1 tsp sea salt
Optional
  1. 1 cup full-fat coconut milk or grassfed cream
Instructions
  1. 1. In a large pot over medium heat, add fat and let heat for 15-20s.
  2. 2. Add in onions and celery, sauté for 10 minutes, stirring occasionally so they do not burn.
  3. 3. Meanwhile, in a small pan, toast cumin and coriander seeds. Simply cook over medium heat, tossing every few minutes until toasted - abut 5-7 minutes. Keep an eye on these, they burn quickly! Once toasted, grind in a spice or (dedicated) coffee grinder.
  4. 4. Once the onions and celery are tender, add in garlic, ginger and toasted/ground spices. Cook for 1 minute, stirring constantly.
  5. 5. Add in carrots, broth, water and sea salt. The carrots should be almost completely submerged, so add more liquid if you need to.
  6. 6. Bring to a boil and reduce a simmer. Cook for at least 30 minutes, ideally closer to an hour.
  7. 7. Using an immersion blender, puree soup and serve!
Optional
  1. 8. If using coconut milk or grassfed cream, stir in right before serving, just to heat through.
Notes
  1. To make vegetarian/vegan - use vegetable broth or homemade broth (ideally made with mushrooms and sea greens for added nutrition).
  2. You can use ground cumin/coriander as well, but it will be less flavourful.
  3. To make AIP - omit cumin and coriander. Use ½ tbsp of turmeric instead. Add ½ cup fresh cilantro right before blending.
  4. This recipe freezes well - simply fill glass jars almost all the way, leaving about 2 inches of room at the top so the jar doesn't explode. Let cool for an hour or 2 before putting in the freezer.
Amanda Naturally http://www.amandanaturally.com/

2 Responses to Ginger Carrot Soup

  1. Here are a few of my winter tricks. They have saved my bacon over the years. Enjoy!

    Crème crécy
    2T fat of choice
    1 turnip- diced-optional
    4 big carrots diced
    1 onion diced
    2 potatoes diced or 1/2c rice
    6c of bone broth
    3/4 c almond milk or pastured cream
    salt-pepper
    1 tomato to sweeten
    parsely at the end
    in pot sauté all vegetables
    add broth
    in 20 minutes season to taste- whirr withhand blender and add almond milk or cream

    In the winter, I go to frozen vegetables with this formula:
    1 onion
    3 cups frozen vegetables of choice
    broth
    almond milk 3/4
    same technique as above-

    Butternut Squash Soup

    3 cups butternut squash diced
    1 nutmeg
    3 whites of leek
    3 cups bone broth
    red pepper flakes to taste- I put 1 tsp
    salt and pepper
    sauté leeks until transparent- add squash- broth- blend- ready in 20 minutes or less.
    I freeze the squash diced ahead of time.
    In the summer I purchase bulb onions when in season and freeze them ahead too.

    Roasted Red Pepper Soup
    In the late summer, I purchase big quantities of red peppers when they are fresh and reasonable, roast them in the oven until they collapse. then i cool them and freeze them in ziplocs 4-5 to a bag. When ready to make soup, i defrost, remove the stem and seeds and cook from there. I do not peel them because I think the fiber is beneficial.

    1 bag defrosted red peppers
    2c defrosted tomatoes
    3 whites of leek
    3-4 cups bone broth
    fresh tarragon
    almond milk
    same technique- sauté-boil- whirr- add salt pepper tarragon- milk

    Yellow bean soup
    4c yellow beans- (frozen)
    4 shallots
    2 leeks
    6 cups broth
    1 tsp tarragon
    salt-pepper
    cream-alomond milk
    same technique.

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