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Bowl of creamy orange carrots and ginger soup with bone broth and no dairy, garnished with carrot greens. Sliced ginger and carrots are laying on striped blue cloth

Gut-Healthy Creamy Carrot and Ginger Soup (Paleo)

Marta Miatta
There’s nothing more comforting than a warm, creamy bowl of soup, especially one that’s easy to digest, nourishing for your gut, and made with collagen-rich bone broth. This creamy carrot and ginger soup is naturally grain-free and dairy-free, making it perfect for the Paleo diet, and it can easily be adapted with low FODMAP ingredients. Ready in only 20 minutes, it’s full of flavor and health benefits, making it a perfect light and nourishing side dish.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish
Servings 4
Calories 180 kcal

Equipment

  • Cutting board, knife, peeler
  • Instant Pot
  • immersion blender or food processor

Ingredients
  

  • 1 lb carrots (about 5-6 medium)
  • 1 onion optional, see notes
  • 1 clove garlic optional, see notes
  • 2 small potatoes
  • 2 tbsp tallow or ghee or coconut oil
  • 1-2 tbsp fresh ginger
  • 1 ½ cups bone broth
  • ½ tsp salt or more to taste
  • ¼ tsp black pepper optional

Instructions
 

  • Gather and prepare all ingredients. Peel carrots, onion, and potatoes and cut them into slices and chunks. Peel and finely mince (or grate) garlic and ginger.
  • Set the Instant Pot to “Sauté” mode. Add tallow, onion, garlic, and ginger, and cook for 2–3 minutes until the onion softens, stirring occasionally.
  • Add in chopped carrots and potatoes, seasoning, and bone broth and stir to combine.
  • Lock the Instant Pot lid and set to High Pressure for 15 minutes.
  • When the cycle is over, quick release and safely open the lid.
  • Use an immersion blender right in the pot (or carefully transfer to a blender). Blend well until smooth and creamy.
  • Taste and add more salt or pepper, if needed. Serve hot. If desired, garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of grated parmesan cheese (if you don't mind dairy).

Notes

If you don't tolerate garlic and onions well and want to keep this soup low FODMAPs, you can skip them and use chives or onion greens instead. You can also add some herbs (thyme, parsley, rosemary, and sage work well) to make the soup more flavorful.
If you don’t have an Instant Pot, you can make this soup on a stovetop. Simply simmer the carrots, potatoes, onion, and ginger in bone broth in a large pot on low heat for about 25–30 minutes, or until tender, then blend.
Store any leftovers in the refrigerator in an airtight container for up to 4 days, or freeze for up to 3 months.