Looking for an easy Paleo meal prep? This heirloom carrot soup is a great dinner for the transition of the seasons. This recipe can be vegan if you use vegetable broth. As is, I cook the recipe with a chicken stock bone broth for added nutrients, collagen and protein. This gluten free recipe is easy to make any takes around 35 minutes to complete and leaves you with 6 servings. If you are growing carrots, this is an easy way to batch them up for freezing. Just make sure you leave a solid inch at the top of the mason jar.
This soup is great for a cooler summer or fall evening outside with a glass of Riesling.
Looking for another easy Paleo meal? Try our Roasted Butternut Squash Soup.
Heirloom Carrot Ginger Soup
Makes 6 servings or 3 large mason jars
- 4 cups of rainbow carrots, chopped.
- 4 cups of chicken bone broth (or vegetable broth)
- 2 cans of coconut milk (full fat)
- 3 shallots, finely chopped.
- 4 garlic cloves, minced.
- 5 tablespoons of minced ginger
- 3 tablespoons of coconut oil
- salt and pepper to taste
- thyme, cilantro or parsley to garnish
In a large cooking pot over medium heat, add the coconut oil, garlic and shallots. Cook about 5 minutes until the shallots are translucent. Add in carrots, ginger and broth. Bring to a boil, then reduce to simmer. Cook for about 15 minutes covered until the carrots are soft. Then you are ready to blend. If you have an immersion blender, use it directly in pot over medium high for several minutes until desired consistency. If you are using a stand alone blender, blend the soup in batches at a medium high speed to get the desired consistency. Serve with a garnish of your choice.