10/11/2025
Carrot–Ginger Soup (Shallot Option) 🥕🫚
🕒 ~45 min • 🍲 Serves 4 • 🧩 Difficulty: Easy
Ingredients
2 tbsp solid cooking fat (coconut oil or similar)
1 large banana shallot or 2 regular shallots, finely chopped (≈⅔–¾ cup / 80–100 g)
2-inch piece fresh ginger, peeled & minced
2–3 cloves garlic, minced (use 2 if sensitive)
2 lb carrots (≈6 medium), chopped
1 tbsp apple cider vinegar, plus a splash to finish if needed
4 cups bone broth (or chicken/veg stock)
1 bay leaf
½ tsp ground cinnamon
1½ tsp sea salt, more to taste
1 tbsp minced chives, for garnish
Steps
Sweat the aromatics. Warm fat in a heavy pot over medium / medium‑low. Add shallots and cook until translucent and tender, 3–4 min, stirring. Add ginger and garlic; cook another 1–2 min until fragrant (don’t brown).
Soften the carrots. Stir in carrots and cook, stirring often, about 8–10 min so they start to sweeten.
Simmer. Add vinegar, broth, bay leaf, cinnamon, and salt. Bring to a boil, then cover and simmer gently until carrots are very soft, about 20 min.
Blend. Discard bay leaf. Carefully blend the soup until silky (add a splash more broth/water to loosen as needed).
Taste & finish. Balance sweetness with a ½–1 tsp splash of ACV or lemon if desired. Adjust salt. Serve with chives.
Notes
Shallots lend a softer, sweeter, lightly garlicky profile vs. onion.
AIP‑friendly as written. For extra creaminess, blend in 2–3 tbsp coconut milk.
Storage: Refrigerates 3–4 days; freezes well.
