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Author Notes: Sometimes all you want is to fix a quick and easy soup for dinner without spending too much time in the kitchen, right?
…Well, if this it’s one of those times, you ended up on the right page! This Carrot & Ginger Soup is the perfect easy comfort food, and the best thing is: it’s suitable for everybody as it’s absolutely dairy free and can be enjoyed also by people who are on a paleo or AIP diet.
What I love about it is that, even though it’s super light (carrots have basically no calories), this soup tastes super indulgent thanks to the creaminess added by the yam and the coconut milk that keeps it dairy free… and that kick of ginger at the end adds just the perfect contrast to its sweetness!
Another good thing about this paleo carrot & ginger soup recipe is that it’s very low in FODMAPs (those “Fermentable, Oligo-, Di-, Mono-saccharides and Polyols” I discussed in my last post),and if you just replace the yam with more carrots, the soup has no FODMAPs at all!
I make this anytime I feel like soup but I want to stay light and I don’t want to spend too much time in the kitchen. And what’s great about it is that you can even keep it in the refrigerator for a couple of days, reheat it and it’s still tastes amazing as if it were just made! —Ambra Torelli
- 15 pieces Carrots
- 1 piece large Yam
- 1 tablespoon Ginger Juice
- 1/2 tablespoon Coconut Milk
- 1 teaspoon Turmeric
- 1 cup Water
- Peel the carrots and the yam, cut them in pieces and put them in a large pot. Cover the vegetables with water and boil them for 30 to 40 minutes, until soft
- Strain the carrots and yam with a slotted spoon and transfer them in A blender (according to the size of your blender's carafe you might need to do this in 2 times).