Warm soups are all I want when my Crohn’s flares. There is something more filling and satisfying about a thicker, creamier soup than a thin broth. Today, I felt like soup but did not have any more of my favorite butternut squash soup (vegan, AIP, SCD). But I had a bag of carrots, ginger, onion, garlic and broth, so I experimented to create this Healing Ginger Carrot soup.
This soup is SCD (specific carbohydrate diet) compliant, AIP (autoimmune paleo) compliant, paleo, gluten free, dairy free and vegan. The coconut milk provides healthy fats and gives the soup a thicker, creamier texture. You can eat the soup as is, add a protein or even more veggies. If you are looking for other safe foods to eat when flaring, check out my Crohn’s & Colitis Flare Guide.
What do you eat during a Crohn’s, colitis, IBS flare or when recovering from a stomach virus?
Copyright secured by Digiprove © 2019 Jamie Horrigan
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
servings
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- 1.5 lbs carrots, peeled & sliced
- 1 medium white onion
- 2 cloves garlic, minced
- 1 tsp ground ginger or 3 tbsp fresh chopped ginger
- 1 tbsp olive oil
- 3 cups broth your choice of broth (bone, vegetable)
- 1 can full fat coconut milk (14 oz)
- 1/2 tsp sea salt omit if your broth is salty
Ingredients
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|
- Peel and chop the carrots and onion. Mince the garlic. Chop the ginger.
- Heat the olive oil in a large pot on medium heat, and brown the onion and garlic for 3-5 minutes
- Add half of the chopped carrots to the pot and cook 10 minutes
- Add the rest of the carrots, broth, ginger, and sea salt to the pot and bring to a boil
- Simmer 30-40 minutes or until the carrots are fork tender
- Mix in the coconut milk
- Blend the soup using an immersion blender, blender, food processor or magic/veggie bullet
- Serve when hot!
When do you add the ginger?
I add it at the same time as the sea salt and broth. Just updated the recipe, thanks!
I just made this and it is exactly what I have been craving while sick. Thank you for the delicious recipe
I’m so happy you liked it! It’s definitely one of my go to recipes when I’m not feeling great
This felt so good on my tummy. Thank you.
I’m so glad! I just made another batch myself tonight. Always so soothing.
Hi there! Thank you for this super simple recipe! It has turned into one of my my go-to breakfast mugs. I sauté in coconut oil instead of olive, double the garlic and use homemade pickled ginger for a little added zing. So soothing to sip while getting my computer up in the morning for work. Cheers! 🙂
Thank you, that sounds delicious!
Can I replace the coconut milk with soy milk instead??
I have not tried this, but you could give it a go. The coconut milk gives it the Thai inspired taste that soy milk would not give.
Hi! How long do you think this keeps in the fridge?
I try to eat within 4 days