It’s the time of year for soups and stews! This recipe is warming, satisfying and super delicious. The ginger flavor is not overly strong and I added turmeric for a kick of anti-inflammatory properties.

Carrot Ginger Soup

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

A healthy, flavorful and Whole30 compliant soup for the colder weather. This is also Autoimmune Protocol compliant.

Author: Grace Brinton

Serves: 10 cups

Ingredients

• 1 Tbl ghee (or olive oil)
• 2 lb carrots
• 8 oz parsnip
• 2 oz leek
• 8 oz celery
• ¾ tsp sea salt
• ¼ tsp black pepper (optional)
• 6 cups water or broth (I used a mix of both)
• 2 Tbl fresh grated ginger
• 1 Tbl fresh grated turmeric (or 1 tsp dry)
• 6 Tbl coconut milk

Instructions

1. Peel and dice the carrots and parsnip.
2. Dice the leek and make sure rinsed of any dirt.
3. Dice the celery.
4. Melt the ghee in a large soup pot over medium heat.
5. Add the leek and sauté for 5 minutes until softened, reduce heat to low.
6. Add the celery, sauté 5 minutes.
7. Add the carrot, parsnip, salt, pepper if using and liquid, cover and simmer until veggies are soft.
8. Add the ginger, turmeric and coconut milk, stir and remove from heat.
9. Use an immersion blender or blender to puree soup.
10. Season to taste with additional salt.

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