If you’ve been staring at the immersion blender in your cabinet wondering what to do with it, this soup is calling your name. Autoimmune protocol compliant, the depth in this carrot ginger soup proves allergies don’t have to stand in the way of flavor.
Feel free to add in a teaspoon of allspice if tolerated for even more delicious warmth.
Carrot Ginger Soup (AIP)
- 8 carrots
- 1 onion
- 4 cloves garlic
- 1 small lemon
- 4 c chicken stock
- 3 tbsp. coconut oil, or fat of choice
- 2 tbsp. fresh ginger
- 1 tbsp. coarse sea salt, to taste
- 1 1/2 tsp. ground cinnamon
- 1 tsp. ground mace, optional
- 2 tsp. dried mint
- Chop carrots into chunks. Coarsely chop the onion and garlic and grate the ginger. Juice the lemon.
- Simmer carrots in chicken stock until very tender in a 4 quart covered soup pot.
- Sauté onions in fat over medium heat until they begin to soften.
- Add garlic, ginger, salt, and spices to the onions, turn to low and continue cooking until everything is well mingled and the onions are soft.
- Stir in lemon juice.
- Add onion mixture to carrots and chicken stock, and blend until smooth with an immersion blender. You can also use a food processor or stand up blender, but in this case puree in small batches to avoid burning yourself with hot soup.
- Adjust seasoning with additional salt and lemon juice. Spoon into bowls and serve.