Ginger Carrot Soup

Soup is a major keystone to any nutritional protocol I design, and here's why:

  • You can get a lot of vegetables and types of vegetables
  • It's easy to digest, so you are more likely to get benefit rather than damage or stress
  • It's a great broth-delivery-mechanism if you make your broth (broth is dense with nutrients that help all tissues in your body)
  • It's cheap and easy to make

This is a client favorite that I hope you enjoy! It's good for the gut, the brain, and it's low nickel for those that are allergic too!

Ginger Carrot Soup

  • Serves:8
  • Prep Time:PT0H10M 0H   10M
  • Cook Time:PT0H30M 0H   30M
  • Total: 0H   40M


  • 2 quarts homemade stock
  • 2-4 T animal fat, coconut oil, or ghee
  • 2 onions or leeks, chopped
  • 1 lb carrots peeled & chopped
  • 1 bulb ginger root (3 T)
  • Sea salt to taste


1. Put the stock and your chosen fat into the

pot and put the heat on high to bring it to a


2. While that is heating up, chop and add

the veggies & ginger to the pot and then

bring to a boil.

3. Reduce the heat to simmer and cover it

for 30 mins.

4. Puree with an immersion blender until

desired consistency is achieved.

5. Add sea salt to taste. You can add pre-cooked chicken or sausage for protein easily if you'd like.

6. Store in glass containers in the fridge like mason jars. Freezable. :)



Yield: 8 servings, Amount Per Serving: Calories:  0 , Total Fat: 0g, Saturated Fat: 0g, Trans Fat: 0g, Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Carbohydrates: 0g, Fiber: 0g, Sugar: 0g, Protein: 0g, Cholesterol: 0mg, Sodium: 0mg, Calcium: 0mg, Iron: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Phosphorous: 0mgPotassium: 0mg


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Laura Duzettlow nickel, gaps, soup