Carrot Ginger Soup

carrotsoup2 (1)

Carrot ginger soup is a pretty classic recipe, so I know I’m not breaking new culinary ground here! But I wanted to share my version anyway because I make this soup quite often for clients (and myself too!). My focus here is to keep things simple, free of dairy and compliant with the Autoimmune Protocol. I recommend doubling the recipe and freezing extra soup in 2 cup portions so you can pull it out whenever you need a quick meal. I do actually think this recipe makes a great breakfast, especially with some extra coconut cream and a little cinnamon sprinkled on top. But don’t take my word for it (that’s a Reading Rainbow reference, I hope someone knows what I’m talking about), try it out yourself! See my earlier post on making bone broth as this recipe is best made with your own chicken broth.

Equipment: I highly recommend you have an immersion blender or a high quality blender like a Vitamix. Immersion blenders are amazing because you blend the soup right in the pot and don’t have to transfer it in and out of a blender!

Carrot Ginger Soup
Prep time
Cook time
Total time
Simple, nutritious and flavorful, this soup is a great standby for any meal.
Recipe type: Entree
Cuisine: American
Serves: 4
  • 1 Tbl cooking oil, such as coconut oil or ghee
  • 1 leek, sliced thinly
  • ½ lb celery, diced into 1 inch pieces
  • 2 Tbl fresh grated garlic (optional)
  • 1 lb carrots, diced into 1 inch pieces
  • 2 lbs butternut squash, diced into 1 inch pieces
  • 3-4 cups chicken broth (homemade bone broth is best)
  • 1 Tbl fresh grated turmeric, (1 tsp dried), optional
  • 2 tsp salt
  • 2 Tbl fresh grated ginger
  • 1-2 cups coconut milk, optional, or sub water as needed
  • Additional water
  1. Heat the oil over medium heat in a soup pot large enough to fit all your veggies.
  2. Add the chopped leeks, and saute until softened and translucent, about 5 - 7 minutes.
  3. Add your celery, saute for 5 minutes, then add garlic if using and stir until fragrant.
  4. Add carrots and butternut squash and saute, stirring occasionally, for about 10 more minutes. Turn heat down if leeks are getting too brown.
  5. Turn heat to low.
  6. Add the chicken broth and turmeric if using, stir veggies, then cover pot and simmer veggies for 10 minutes.
  7. Add salt and ginger, cover and continue to cook until all veggies are soft.
  8. Make sure veggies are soft, if you try to puree them when they are not fully cooked you'll get chunky soup that lacks real flavor.
  9. Remove sup from heat and allow to cool for a bit so it is not steaming hot.
  10. Using a blender of choice, puree your soup.
  11. Add the coconut milk 1 cup at a time if using and stir to combine, or add water as needed to thin out the soup to desired consistency.
  12. Season to taste, it may need more salt.
  13. Feel free to add more ginger too if you like a stronger flavor!




Carrot Ginger Soup was last modified: January 1st, 2016 by grace

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