During the past year my husband and I were fortunate to dine at the Post Ranch Inn in Northern California. The meal was memorable — highlighted by a spectacular salad and an unforgettable carrot-ginger soup. After asking our server about the soup’s ingredients, I adapted what I learned into my own version, and this is how this Paleo Carrot Soup recipe came to be.
If you’ve been curious about making carrot soup at home, this Paleo Carrot Soup is an excellent place to start. The recipe is flexible: omit the cayenne, stevia, or lime garnish for a simpler version, or chill it in summer to enjoy a refreshing cold carrot-ginger soup.
Paleo Carrot Soup
Ingredients
- 2 tablespoons coconut oil
- 1 small onion, peeled and chopped
- 5 large carrots, chopped (around 1 pound)
- 1 green apple, chopped
- ½ ounce fresh ginger chopped
- ⅓ cup orange juice
- 1 can full fat coconut milk
- 2 cups chicken stock or water
- ⅛ teaspoon cayenne optional
- 6 drops stevia optional
- Garnish with fresh lime
Instructions
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Heat the coconut oil in a large saucepan over medium heat.
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Sauté the onion, carrots, and apple in the oil until tender, about 8–10 minutes.
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Add the chopped ginger and cook briefly to release its aroma.
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Pour in the orange juice, coconut milk, and stock (or water). Bring to a gentle simmer.
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Carefully puree the mixture in small batches until smooth, using a high-powered blender or standard blender. Return the soup to the pan to reheat if needed.
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Stir in cayenne and stevia if desired, adjusting seasoning to taste.
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Garnish each bowl with a squeeze of fresh lime.
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Serve warm and enjoy.
Equipment
For speed and to preserve nutrients, I usually don’t peel the carrots, apple, or ginger — everything gets pureed, so the skins add flavor and valuable enzymes. Although this recipe uses a few more ingredients than some of my simpler dishes, the layered flavors are worth it, and it’s still quick and approachable. It makes a satisfying, real-food dish for family meals.
To turn this Paleo Carrot Soup into a full Paleo dinner, serve it alongside:
- Baked Mustard Lime Chicken
- Cauliflower Rice
- Summer Squash Salad
- Upside Down Apple Tartlets