Carrot Ginger Soup
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Serves: 10 cups
 
A healthy, flavorful and Whole30 compliant soup for the colder weather. This is also Autoimmune Protocol compliant.
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.
Recipe by Grace Brinton at https://gracebrinton.com/carrot-ginger-soup-2/