Coconut Carrot Ginger Soup II (Bulk)

This Coconut Ginger Carrot soup is to die for.

This is my second try to an adaption from a recipe at This soup needs no garnish and is perfect on its own! It tastes just as good as an Amy’s Soup, which are expensive but I can eat them like icecream, especially Amy’s Lentil Soup. It made me sad when I switched to the AIP diet and could not eat lentils or potatoes. No more! This tasty soup is all I need.

This recipe is compatible with AIP and incorporates Tumeric to help reduce inflammation in the body.


2 16 oz can light, unsweetened Coconut water
5 1/2 cup Chicken broth*
4 tbsp Tumeric powder

8 carrots, peeled and diced
1/2 tsp Onion powder (or as needed)
1/2 tsp Himalayan salt

1 tsp Mild madras curry powder (or as needed)
2 tsp Thai Green Curry paste
4 teaspoons peeled, grated fresh ginger
2 cloves garlic, peeled and grated

*Notes on Ingredients

Bone broth would be healthier than chicken broth. Grating both the fresh garlic and ginger probably is what made this dish delectable. I used a small hand grater.


  1. Heat 1/3 cup of the coconut milk in a large saucepan over medium-high heat.
  2. Stir in the onion powder, salt, ginger, curry paste, curry powder, and garlic and cook while stirring until well combined and fragrant, about 1 minute.
  3. Add the carrots, 5 1/2 cups of broth, and the remaining coconut milk and bring to a boil over high heat. Reduce heat to low and simmer, covered, until the carrots are very tender, about 30 minutes.
  4. Puree soup in batches in a blender, using the hot fill line as a guide.* (Note: If soup becomes thicker than you desire, stir in additional vegetable broth by the tablespoon to reach ideal consistency.)
  5. Taste and adjust seasonings, and serve.

*Notes about Prep

I used a small plastic blender I bought at HEB for about $20. In order to get the soup to not explode out of the top, I only filled halfway up to the 200 ml fil line. This is a VERY small amount of liquid, less than the length of the last third of my pinkie finger. Now that’s small.

I had to learn the hard way when the soup popped me a few times. I have a burn about the length of a bus ticket on my boob, haha! Not to mention having to wipe down white painted cabinets covered with yellow tumeric, haha! What a nightmare. I also held down the lid with a hand towel. Well that hand towel also turned yellow. ☺ Fair warning about this recipe, and blending hot liquids.

I also made sure to pulse several times and push down hard on the lid with the hand towel.


This fulfills the Diet Goals: 1. Remove immune triggers 2. Focus on vegetables, essential fats :D

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