This rich and creamy Paleo Butternut Carrot Soup with Ginger is the perfect easy paleo soup to make for a fall weeknight dinner! Paleo with vegan and vegetarian options.
COURSE
Soup
PREP TIME10minutes
COOK TIME25minutes
TOTAL TIME35minutes
SERVINGS4
INGREDIENTS
1tbsb coconut oil
1 /2cupsweet white onion diced
4clovesgarlicminced
2inchesginger grated
1medium butternut squashpeeled and cubed
4large carrotspeeled and chopped
1can full fat coconut milk
3cupsbone brothor vegetable stock for vegan
2tbspcoconut aminos
For topping
4chopped scallions
1/4cupcilantro
INSTRUCTIONS
Heat coconut oil in a large pot over medium heat. Add onion, ginger, and garlic. Cook, stirring until it becomes translucent. (about 2-3 minutes).
Add the butternut, carrots, coconut milk, broth and bring to a boil. Reduce the heat and simmer until the veggies are soft, about 15 minutes.
Use a blender to puree the soup in batches, or blend with an immersion blender until creamy.
Stir in coconut aminos. Serve topped with chopped cilantro and scallions