Carrot Ginger Soup

Carrot soup, served thick and cold

Carrot soup, served thick and cold

This simple soup is a good one for GAPS kids who hate broth, fat, or the soft tissues and meat textures. The consistent texture and sweet, slightly spicy flavors mask all that healthy Intro Stage 1 stuff!

This soup also makes an easy side dish, and it can be served either hot or cold, making it a good choice for summer soup!

Carrot Ginger Soup

Ingredients

Carrot soup, served thin and hot

Carrot soup, served thin and hot

  • 1 quart homemade chicken stock
  • 3 large carrots, chopped in 1/4 in slices
  • 1-2 Tbsp fresh ginger, finely minced, or in slices
  • 3 cloves fresh garlic, pressed or finely minced
  • 1 tsp turmeric (note: for stage 1 avoid spices)
  • Real salt to taste

Directions

  1. Combine all ingredients in a medium pot on High.
  2. Cover and bring to a boil, reduce heat to medium high and continue to boil, covered.
  3. When carrots are very soft, remove large slices of ginger and puree soup with a stick blender. Alternately, transfer to a blender and blend. Salt to taste. You may blend in more stock if you want a thinner consistency.

Variations

  • Blend in the soft tissues and meat which you reserved when making your stock.
  • Stir in red chili paste or red curry paste.
  • Add 1 tsp cumin or curry powder.
  • Top with avocado.
  • Top with homemade yogurt or dairy kefir.

This post is part of Monday Mania, Fat Tuesday.

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