Paleo Classic Carrot Ginger Soup
Total time55 min
Prep time15 min
Cook time40 min
4.5(10)
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium yellow onion, roughly chopped
- 3 garlic cloves, smashed
- 2 tbsp fresh ginger, peeled and finely grated
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp ground coriander
- 2 lbs carrots, peeled and cut into 1-inch pieces
- 4 cups low-sodium chicken broth
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 tsp fresh lemon juice
- ¼ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
For serving
- 2 tbsp fresh chives or flat-leaf parsley, finely chopped (optional)
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic, ginger, cumin, turmeric, and coriander. Cook, stirring constantly, until fragrant, about 1 minute.
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