Ginger Carrot Soup

Source: paleoleap.com
Course: Dinner
Preperation time: 15min
Cooking Time: 45min
Serves: 4

  Edit My Recipe Print

Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
2 Tablespoon(s) Fresh Ginger, Minced 0 0 1 1 0 0 2 2
1 Teaspoon Turmeric 0 0 1 1 0 0 2 2
1 Pinch Cinnamon 0 0 0 0 0 0 0 0
8 Medium(s) Carrot(s), Peeled and Roughly Chopped 1 1 12 12 0 0 50 50
1 Medium Apple(s), Peeled and Roughly Chopped 0 0 6 6 0 0 24 24
2 Small(s) Zucchini, Peeled and Roughly Chopped 2 2 4 4 0 0 22 22
1 Small Onion, Diced 3 3 22 22 0 0 94 94
4 cup(s) Chicken Broth 11 11 2 2 2 2 74 74
1 cup Coconut Milk(s) 1 1 3 3 14 14 138 138
1 To Taste Sea Salt 0 0 0 0 0 0 0 0
1 To Taste Pepper 0 0 0 0 0 0 1 1
Total: Approximate Nutrition Info, Per Serving: 18 50 18 408
Start a Free Trial to Unlock Nutrition Information

Instructions

  1. Melt some cooking fat in a saucepan placed over a medium-high heat.
  2. Add the ginger and the onion and cook until fragrant, about 4 minutes.
  3. Add all the remaining vegetables, the apple, and the spices. Give everything a good stir, and cook until the carrots are soft.
  4. Pour in the stock and bring to a boil, lower the heat and let everything simmer for 25 to 30 minutes.
  5. Puree the soup using an immersion blender, or in batches using a blender.
  6. Pour in the coconut milk, season to taste, and serve warm.
Visit paleoleap.com for the full instructions.

Notes


Save

Customize Your Own Paleo Diet Meal Plan In Minutes

Your favorite paleo recipes at your fingertips so you can:

  • Save & Organize Your Favorite Recipes
  • Automatically create shopping lists
  • Nutrition Info on all recipes

Start My Free Trial
Take a Tour