5 Ingredient Carrot Ginger Soup (Dairy-Free / Paleo / Whole30 / Vegan)

Fall is soup season! You can probably tell by the back-to-back blog posts that we’re on a soup kick here at our house!

This Carrot Ginger Soup is so fresh, vibrant and delicious with only 5 main ingredients that its even great for your little ones too. The soup is dairy-free, paleo, whole30 and can easily be made vegan as well - once you make this, you’ll be crawling back for more all winter!

Ingredients:

• 3lbs of chopped carrots

• 1-2 inches of peeled and chopped ginger

• 1 large chopped onion

• 4-6 cloves of garlic

• 1-2 cups of chicken bone broth (swap for vegetable broth to make it vegan)

• salt and pepper to taste

• chives for garnish

Make It:

1. Saute the onion and garlic with olive oil in a stock pot or dutch oven until its soft on medium heat for about 3-5 minutes while stirring consistently so that they don’t burn.

2. Next, stir in the chopped carrots while seasoning with salt and pepper.

3. Then, add in the ginger, bone broth, salt and pepper to taste. Bring to a boil then turn the heat down to a simmer cooking either covered for 1-2 hours or uncovered for 30 minutes (add an extra cup of broth if so).

4. Use an immersion blender or transfer to a blender to blend until smooth.

5. Serve with chopped chives, finish with salt and pepper then enjoy. (I’ve also stirred in coconut milk or nut pods to make it more creamy if you prefer)

Hope you enjoy this super easy and delicious soup as much as we did!