Packed with anti-inflammatory ingredients, this soup has a wonderful balance of sweet and savory flavors. This recipe uses simple ingredients, and is completely AIP compliant. If you aren’t following AIP, a little bit of red curry powder wouldn’t hurt either! I am a soup-for-breakfast type of girl, so I love to eat this soup in the morning!
Prep time: 15 minutes
Cook time: 1 hour
Makes: approximately 2L (8 servings)
- 1.5L Chicken Bone Stock
- 8 large carrots
- 1 large onion
- 1/2c. coconut butter
- 1 can mashed pumpkin
- 2 tbsp ginger powder or 1/2 cup fresh ginger (grated)
- Sea salt
If you do not have some pre-made bone stock to use in this recipe, you can make some using my recipe for chicken bone stock, or you can buy some (although store bought is generally not as good quality). Place your bone stock into a large soup pot and heat on medium heat. While this is heating, chop up carrots and onion and add to the pot. Bring to a boil and them simmer for 1 hour or until the carrots are soft. Let cool and then transfer the pot content to a food processor or blender. Blend until the soup is very smooth and then return to the soup pot. Place the soup pot back on med-low heat and bring back to a simmer. Add the coconut butter, pumkin, and ginger to the pot. Simmer for an additional 10 minutes until everything is fully mixed. Serve hot.