Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Pin
5
from
3
votes
Carrot Ginger Soup
This nutrient dense and delicious carrot ginger soup is the perfect fall meal. This soup will warm you from the inside out. It is paleo and Whole30 friendly and can be made AIP complaint and vegan.
Course
Appetizer
Cuisine
Thai
Keyword
AIP, gluten free, paleo, vegan, whole30
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
9
cups
Calories
142
kcal
Author
Amanda McGillicuddy
Equipment
Instant Pot
Blender
Knife
Cutting board
Ladle
Ingredients
5
cups
Carrots
About 1.5 lbs cut and peeled
2
cups
Chicken bone broth
Substitute vegetable broth for vegan
14
oz
Coconut milk
Full fat
½
Yellow onion
5
cloves
Garlic
1
cup
Applesauce
Unsweetened
1
tbsp
Ginger paste
1
tsp
Pink Himalayan salt
1
tsp
Ground ginger
1
tsp
Garam masala (omit for AIP)
¼
tsp
Cayenne pepper (omit for AIP)
Optional
US Customary
-
Metric
Instructions
Begin by peeling and chopping the carrots. Remove the ends and cop into about 1 inch pieces.
Remove the outer skin from the onion and dice.
Peel the garlic and cut in half.
Add all ingredients to the Instant Pot. Set for 15 minutes on the "Soup/Broth" setting.
When timer goes off, release steam.
Carefully transfer the contents of the pot to a blender. Puree until smooth.
Notes
To adjust the spice level, omit the cayenne pepper.
Nutrition
Serving:
1
cup
|
Calories:
142
kcal
|
Carbohydrates:
12
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
8
g
|
Sodium:
335
mg
|
Potassium:
360
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
11908
IU
|
Vitamin C:
6
mg
|
Calcium:
36
mg
|
Iron:
2
mg