Red Meat Allergy Friendly Cinnamon Carrot Ginger Soup
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Learn more →Ingredients
4 servings
- 2 lb carrots, peeled and cut into 1-inch pieces
- 2 tbsp coconut oil, melted
- 1 tsp fine sea salt, divided
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 2 tbsp fresh ginger, peeled and finely grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 4 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh cilantro leaves, roughly torn (optional)
- 1–2 tsp coconut milk, swirled on top (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the carrot pieces on a large baking sheet, drizzle with the coconut oil, and sprinkle with 1/2 tsp of the salt. Toss to coat and arrange in a single layer. Roast for 25–28 minutes, turning once halfway through, until the carrots are tender and caramelized at the edges.
- 2
While the carrots roast, heat a large pot over medium heat. Add 1 tsp coconut oil (from the measured amount, or a small additional drizzle) and the onion. Cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.
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