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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.

Paleo Butternut Carrot Soup with Ginger

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 TIME 10 minutes
COOK TIME 25 minutes
TOTAL TIME 35 minutes
SERVINGS 4

INGREDIENTS

  • 1 tbsb coconut oil
  • 1 /2 cup sweet white onion diced
  • 4 cloves garlic minced
  • 2 inches ginger grated
  • 1 medium butternut squash peeled and cubed
  • 4 large carrots peeled and chopped
  • 1 can full fat coconut milk
  • 3 cups bone broth or vegetable stock for vegan
  • 2 tbsp coconut aminos

For topping

  • 4 chopped scallions
  • 1/4 cup cilantro

INSTRUCTIONS

  1. 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).
  2. 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.
  3. Use a blender to puree the soup in batches, or blend with an immersion blender until creamy.
  4. Stir in coconut aminos. Serve topped with chopped cilantro and scallions