Aip Carrot Ginger Soup Paleo Dairy Free Recipes

CREAMY CARROT AND GINGER SOUP (DAIRY-FREE)

Creamy Carrot and Ginger Soup (Dairy-Free) image

Creamy Carrot and Ginger Soup is a dairy-free and Vegan soup that the whole family will love! Make in the Instant Pot or on the Stovetop.

Provided by Amy Rains

Categories Soup

Time 35m

Number Of Ingredients 8

Ingredients

1 tbsp coconut oil
1 medium sized yellow onion (chopped)
1 clove garlic (minced)
3 tbsp chopped fresh ginger*
1 lb carrots (peeled and chopped (baby carrots are also fine))
24-32 oz vegetable broth**
1 14 oz can of coconut cream or coconut milk
1/2 tsp salt + more to taste

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!

Nutrition Facts : Calories 281 kcal, Carbohydrate 17 g, Protein 3 g, Fat 23 g, SaturatedFat 20 g, Sodium 805 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

AIP CARROT & GINGER SOUP (PALEO & DAIRY FREE)

AIP Carrot & Ginger Soup (Paleo & Dairy Free) image

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!

Provided by littlebitesofbeauty

Categories Free Of...

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

15 carrots
1 large yam
2 tablespoons ginger juice
1/2 cup coconut milk
1 teaspoon turmeric
1 cup water

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!

Nutrition Facts : Calories 476.3, Fat 13.5, SaturatedFat 10.9, Sodium 339, Carbohydrate 87.2, Fiber 18.9, Sugar 22.4, Protein 7.7

GINGER CARROT SOUP - GLUTEN FREE, DAIRY FREE

Ginger Carrot Soup - Gluten Free, Dairy Free image

This is a flavorful, filling and simple soup. It is hearty enough to serve as a main dish, just add a green salad. The sweet potato gives it extra body and rounds out the flavor.

Provided by Tese3068

Categories Lactose Free

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 lb carrot, peeled and chopped
1 medium onion, chopped
3 teaspoons crushed gingerroot (fresh)
1/2 cup cooked rice
1 sweet potato, peeled and cubed by 1/2 inch
4 cups vegetable stock or 4 cups chicken stock
1/2 cup applesauce
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
ground black pepper (I use a lot and this gives it a little bite)

Steps:

In a stock pot, sauté the onions in the olive oil until translucent.
Add the ginger, mix.
Add carrots, sauté 3 minutes.
Add sweet potato, sauté 3 minutes.
Add rice, mix together.
Add chicken stock and remaining ingredients and let simmer 25 minutes.
Puree mixture and return to stock pot.

Nutrition Facts : Calories 172.8, Fat 3.8, SaturatedFat 0.6, Sodium 106.6, Carbohydrate 33.7, Fiber 5.3, Sugar 8, Protein 2.5

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