Germ-Kicking Carrot Ginger Soup
This Germ-Kicking Carrot Ginger Soup is the perfect easy dinner. Ready in a little over 30 minutes, so delicious, and healthy. Whole30, Paleo, gluten free, dairy free, and vegetarian.
- 2 tablespoons coconut oil
- 1 yellow onion peeled and diced
- 2 cloves garlic peeled and minced
- 2 pounds carrots washed and roughly chopped (no need to peel)
- 4 cups broth I used bone broth but you can use whatever you prefer
- 1 tablespoon fresh grated ginger
- 1 can full fat coconut milk
- Salt to taste
- Pepper to taste
In a large pot, heat the coconut oil over medium heat. Once the oil is hot, add onions and garlic to the pot. Sautee until onions are slightly translucent (about 5 minutes).
Add carrots, broth and ginger to the pot and bring to a boil. Once boiling, reduce heat and simmer uncovered for 20-25 minutes or until carrots are tender.
Once carrots are soft enough, use an immersion blender puree soup until smooth. If you do not have an immersion blender, you can puree soup in batches in your blender. But BE CAREFUL, as the soup will be extremely hot.
Once soup is creamy, stir in coconut milk. Taste and add salt and pepper to taste.
Enjoy immediately or cool and store in fridge for up to 7 days.
Calories: 394kcal | Carbohydrates: 31g | Protein: 9g | Fat: 29g | Saturated Fat: 25g | Sodium: 241mg | Potassium: 1192mg | Fiber: 7g | Sugar: 12g | Vitamin A: 37889IU | Vitamin C: 17mg | Calcium: 111mg | Iron: 4mg