Paleo Soup Recipes: Carrot & Ginger Soup

Paleo Soup Recipes:

Carrot & Ginger Soup

Paleo soup recipes are a treasure trove of healthy eating and delicious flavor. Today we’re digging into the trove and we’ve found a delicious and easy to prepare carrot & ginger soup. The carrots give the soup an exceptional sweetness, making it not only delicious for adults and really tasty for kids as well.

This soup can be serve as meals throughout the week and it freezes really well. Besides the great taste, the soup is really filling and can be served for lunch, as a starter, or even as a snack meal. The ingredients for this recipe make the Carrot & Ginger Soup an extremely healthy soup. The carrots are rich in carotenoids which our bodies are designed to convert them to vitamin A, essential for a healthy functioning respiratory system. Whereas, ginger protects and heals the gut and eases stomach upsets and nausea. This is truly a great recipe that can bring a unique flavor to your table.

Ingredients

2-3 cups chopped carrots
1 (14 oz.) can of coconut milk
2 tablespoons coconut oil
½ yellow onion, finely diced
3 tablespoons fresh ginger, minced
Salt and pepper, to taste
2 cups vegetable broth
2 garlic cloves, minced

Directions

1. Place a saucepan over medium heat and add in coconut oil.
2. Add garlic and onion to the saucepan and cook until the onions become translucent.
3. Next add the carrots, coconut milk, broth, ginger and a pinch of salt and pepper.
4. Cook until the carrots turn soft. This should take about 13 to 15 minutes.
5. Transfer the mixture to a food processor and blend until the soup turns smooth and creamy in texture.
6. Ladle into bowls and serve.

Save Print Paleo Soup Recipes: Carrot & Ginger Soup Author: CavemanDietBlog.com   Ingredients

• 2-3 cups chopped carrots
• 1 (14 oz.) can of coconut milk
• 2 tablespoons coconut oil
• ½ yellow onion, finely diced
• 3 tablespoons fresh ginger, minced
• Salt and pepper, to taste
• 2 cups vegetable broth
• 2 garlic cloves, minced

Instructions

1. Place a saucepan over medium heat and add in coconut oil.
2. Add garlic and onion to the saucepan and cook until the onions become translucent.
3. Next add in carrots, coconut milk, broth, ginger and a pinch of salt and pepper.
4. Cook until the carrots turn soft. This should take about 13 to 15 minutes.
5. Transfer the mixture to a food processor and blend until the soup turns smooth and creamy in texture.
6. Ladle into bowls and serve.

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