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Whole30 Carrot Ginger Soup

Happy 2018! 2017 was a whirlwind, and the holidays were deliciously indulgent. And now… I’m on Whole30.

I decided to attempt Whole30 because I read It Starts with Food last year and absolutely loved it. Of all the books/documentaries I’ve watched on food, this one most closely aligned with my views. Melissa breaks down the science of food and your body (but not too science-y), the hormonal impact, and includes mindfulness and listening to your body.

Whole30 Carrot Ginger Soup | thefreshfind.comThe first 2 days of Whole30, I was really irritated. I was sick the week before, and I was not prepared with the proper groceries or inspirational recipes. My food was SUPER boring the first two days, and I didn’t think I was going to make it! However, I went to the grocery store and stocked up. I discovered coconut aminos (YUM), and some delicious recipes that I can’t wait to share!

The first week of the new year was freezing, so I made my typical Carrot Ginger soup – but added a zing of cumin, turmeric, and a healthy dollop of coconut CREAM. Oh yes, the full fat cream.

 

I also like to add Go Raw’s Sprouted Pumpkin Seeds because it adds a nice crunchy texture to the soup. A little more fat and nuttiness, I’m in!

This recipe is Whole30 approved, paleo, gluten-free, vegetarian and vegan … am I forgetting anything??

I hope you enjoy this! I’d love to hear any recipes that you are making on Whole30!

Whole30 Carrot Ginger Soup
 
Prep time
Cook time
Total time
 
Carrot Ginger soup with coconut cream - all whole30 approved, paleo, and vegan!
Author:
Recipe type: Soup
Serves: 6-8 servings
Ingredients
  • 2 lb carrots
  • 3 cloves garlic
  • 1 small onion
  • 1 Tbsp. chopped ginger
  • 1 Tbsp. avocado oil
  • 1 Tbsp. cumin
  • 2 tsp. turmeric
  • ½ tsp. cayenne
  • Coconut Cream (for topping)
  • Sprouted Pumpkin Seeds (for topping)
Instructions
  1. Chop garlic, ginger, onion and carrots.
  2. In a large pot, sauté garlic, ginger and onion in avocado oil (or any fat) until fragrant, about 3-4 minutes.
  3. Add cumin, turmeric, cayenne, and carrots. Stir fry for about 3-4 minutes.
  4. Fill the pot with water, just until the carrots are covered.
  5. Bring to a boil, and simmer for 20 minutes.
  6. Use a hand blender to blend it all together!
  7. Serve with a dollop of coconut cream and sprouted nuts. (optional)

 

 

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