On a paleo cheat between holidays month, weekend, errr, day not too long ago, I had a super yummy carrot ginger soup at brunch that was out of this world. But I knew it was cream-based and, while techncally still chock full of vegetables, was most certainly not healthy. I went in search of a version that would work for paleo foodies and found this. This soup is so incredibly easy, so warming, so versatile, and so not bad for you. It’s kind of crazy. I made a huge pot one afternoon and ate it all week long, in a different way each time. Get yourself some carrots and get this done. You’ll thank me.
Carrot Ginger Soup (slightly adapted from What This Foodie Eats)
Ingredients
3 lbs carrots
1 large sweet onion
1 medium-sized chunk of raw ginger (you can use more or less according to your taste)
1 1/2 tbls ground coriander
8 cups chicken or vegetable broth
salt and pepper to taste
olive oil
Directions
Peel onion, ginger and carrots. Chop onion and ginger in a food processor. In a large soup pot or dutch oven, heat olive oil over medium heat and cook onions and ginger to soften. Grate carrots with a food processor. Add carrots, broth, and coriander to pot and bring to a simmer. Simmer partially covered for 30 – 40 minutes, until vegetables are soft. Add salt and pepper mid-way to taste. Puree mixture with an immersion blender (or blend in a food processor or blender).You can add an endless variety of toppings to the basic soup. My three favorites (I eat some dairy) were:
- goat cheese + green onions + balsamic vinegar drizzle (photo above)
- bacon + walnuts
- kalamata olives + feta cheese
A Feteful Life 