Aip Carrot Ginger Soup Paleo Dairy Free Recipes

CREAMY CARROT AND GINGER SOUP (DAIRY-FREE)

Steps:

• Begin be heating up a large skillet to medium high heat. Melt the coconut oil.
• Add onion, garlic, and ginger. Cook until fragrant and onion is almost clear, about 5 minutes.
• Add carrots and vegetable broth or stock, bring to a boil.
• Reduce heat to simmer. Cook until carrots are nice and soft, about 25 minutes. Slowly stir in coconut milk (or coconut cream if using).
• With an immersion blender, blend soup until smooth. You can also use a regular blender and blend in batches. Add salt to taste. Serve hot!
• Select the saute function on your IP. Once hot, add oil and onion. Let saute for 2-3 minutes, then add garlic and ginger and saute for another 2 minutes.
• Select cancel on your IP. Add carrots and 3 cups (24 oz) broth. Secure the lid. Now select the manual function, and cook on high pressure for 6 minutes.
• Use a quick release. Stir in coconut milk, salt (add more to taste if needed).
• Using a blender or immersion blender, blend until creamy.
• Serve hot!

AIP CARROT & GINGER SOUP (PALEO & DAIRY FREE)

Steps:

• 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).
• Add in the remaining ingredients and blend until smooth.
• Enjoy!

CREAMY CARROT-GINGER SOUP

Steps:

• Sauté the carrots, onions, celery and ginger in the vegetable oil in a saucepan over medium heat until vegetables have softened, about 10-12 minutes.
• Add the chicken stock and bring to a boil.
• Add the cream and again bring the soup to a boil, reduce heat, then let simmer for 5 minutes.
• Pour the soup into a blender or food processor and puree, then strain it back into the saucepan.
• Season to taste with salt and pepper.