Veggies get roasted until caramelized, then blended with warm spices and savory bone broth for a creamy carrot and ginger soup bursting with flavor.

The trick to making the best carrot soup? Your oven! In this recipe, carrots are roasted with onions and garlic to bring out its naturally sweet flavor. Blend it with chicken bone broth and coconut milk, then all you need to do is reheat it on the stovetop. It only takes about 30 minutes to whip up this soup – no hovering over the stove necessary!

This hearty soup is also filled with essential vitamins and minerals. Carrots are loaded with vitamin A, which help support eye and skin health, and coconut milk offers vitamin B and fiber to help keep you feeling full. You’ll also get a burst of anti-inflammatory properties thanks to the turmeric and garlic!

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To make this soup, toss roughly chopped carrots, onion and garlic in olive oil, and sprinkle with salt and pepper. Arrange on a baking sheet and bake for 20 minutes, or until caramelized and fork tender. Remove the veggies from the oven and set aside to cool slightly.

While the veggies cool, peel fresh ginger by lightly scraping it with the edge of a spoon, then grate using a microplane. Transfer the roasted vegetables to a food processor along with the grated ginger, turmeric, coconut milk and chicken bone broth. Combine until smooth.

Next, transfer the soup to a heavy-bottomed pot and set over medium heat, stirring occasionally. Once the soup is fully heated through, ladle into bowls and enjoy!

Dina Hassan

Carrot Ginger Soup with Anti-Inflammatory Turmeric

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Total time:35 mins

Cook Time:30 mins 30 minutes

Prep Time: 5 mins 5 minutes

Serves:4

Carrot Ginger Soup with Anti-Inflammatory Turmeric

Recipe by: Dina Hassan

Veggies get roasted until caramelized, then blended with warm spices and savory bone broth for a creamy carrot and ginger soup bursting with flavor.

Tools

• Baking tray
• Food processor
• Saucepan

Ingredients

• 1½ lb carrots, peeled and chopped
• 1 medium onion, diced
• 2 garlic cloves
• 1 T extra virgin olive oil
• 2 t ginger, freshly grated
• 1 t turmeric
• 2 cups chicken bone broth, divided
• 1 cup coconut milk
• Salt and pepper, to taste

Instructions

• Preheat the oven to 425°F.
• Arrange the carrots, onions and garlic cloves on a large, lightly oiled baking tray. Season with salt and pepper and drizzle with olive oil. Roast for about 20 minutes, or until caramelized and fork tender. Remove from the oven and set aside.
• Once cooled enough to touch, add the roasted veggies to a food processor with the grated ginger, turmeric and half the chicken bone broth. Blend until smooth, then add the other half of the bone broth and the coconut milk. Blend until combined.
• Transfer the soup to a heavy-bottomed saucepan over medium heat until heated through. Ladle into serving bowls and enjoy!

Watch the Recipe Video Below!

Looking for Paleo ingredients? Here’s what we recommend:
Coconut milk (Native Forest)

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