My boyfriend was feeling ambitious at his last visit to Costco and bought the two-pound bag of carrots. We have prepped the first pound and are using that to make “carrot fries” in the skillet with ghee. The second pound needs to be dealt with though, so I searched the Internet for a carrot soup recipe that can be modified to still keep me on my rather restricted diet. So many have a ton of ingredients it’s not worth even trying them. But I found a recipe on Paleo Leap for Ginger Carrot Soup that has just a handful of ingredients, including ginger, zucchini, apples, and stock. I left out the onions, but kept the apple and turmeric to see what would happen. Prep was straightforward. Peel carrots, zucchini, and apple, and cut into chunks and pop in the pan. Add broth, simmer, puree, and eat. I added a fair amount of sea salt too since the recipe didn’t call for any.
I wasn’t expecting much since I’m not a huge carrot fan — the carrot fries being the exception — but I was surprised how good the soup was! It was very creamy and smooth, and the ginger and carrots melded together nicely. I did add some coconut milk at the table — which the recipe called for — and it added a nice touch. Healthy soup that isn’t hard to make and tastes great – sign me up!