Go Back
–+ servings

Carrot Ginger Soup

Course Appetizers and Snacks, Main Dish, Soups and Stews
Cuisine American
Keyword Fiber, Make ahead
Cooking Method Stove Top
Condition Cancer, Dairy Free, Diabetes, Gluten Free, Nut Free, PCOS, Vegetarian
Servings 6 servings

Ingredients

  • 2 tbsp avocado oil
  • 1 onion large, diced
  • 5 cloves garlic
  • 3 tbsp ginger grated
  • 4 lbs carrot diced; about 7-8 cups
  • 2 apple diced
  • 3 cups chicken broth or bone broth, veggie broth; low sodium
  • 1/2 cup water
  • salt to taste; optional

Instructions

  • In a large pot or dutch oven, heat avocado oil over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and ginger and cook for another minute, until fragrant.
  • Add carrots, apple, broth, water, and a pinch of salt. Cover and simmer over medium low heat for 20 minutes until carrots are soft.
    Omit the salt for a low sodium version.
  • The final step is to blend the soup. This can be done with an immersion blender or in batches using a traditional blender.
    Serve and enjoy!

Notes

Nutrition facts are an estimate and may contain errors. 

Nutrition

Carbohydrates: 42g | Protein: 6g | Fat: 6g | Sodium: 247mg | Potassium: 1185mg | Fiber: 10g