With this blended carrot soup recipe, you can have a quick and nourishing lunch or dinner that is delicious and satisfying.
Blended Carrot Soup Recipe
Delicious, nourishing food doesn’t have to be complicated or time consuming. This blended carrot soup recipe comes together in less than 30 minutes, and most of that time is down time when you can clean the kitchen, or relax!
Or, anybody can enjoy it, whether they’re on the GAPS diet or not. I find that blended soups are an especially easy way for little kids to eat soups. Speaking of carrots, this fermented carrots recipe is perfect for anyone new to fermented foods.
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Why is soup so important on GAPS?
Soup is an absolute must for anybody on the GAPS diet. This is because GAPS soup recipes are made with meat stock, which provides huge amounts of nutrients that seal and rebuild leaky gut (source).
When soups are made, the ingredients can be cooked well, so that the meats and vegetables are very soft. This is very helpful for a recovering digestive system.
Soups are also the perfect vehicle for other GAPS superfoods: eggs, probiotic foods, and healthy fats. Dr. Natasha Campbell-McBride, author of Gut and Psychology Syndrome, recommends eating at least half a cup of additional animal fat per day. She says the more healthy fats you eat, the quicker your progress will be on the GAPS diet.
For this recipe, you’ll need about 1 quart of homemade meat stock. See how to make meat stock here. This can be chicken, beef, fish, or any other kind of meat stock you enjoy. I usually use chicken meat stock for this recipe.
For many people, allowing the carrots to simmer for 20 minutes is long enough. If you’re on GAPS and are struggling with diarrhea, you might want to cook the carrots for 30 minutes, to make sure they’re extremely soft.
When you add the cultured cream, you’ll want to make sure the soup has had a chance to cool a bit. This is because too much heat will kill the probiotics in the cultured cream.
Blended Carrot Soup Recipe Directions
- 9-12 whole carrots
- About 1 quart meat stock
- Mineral salt to taste
- 1 cup grass fed butter (or another fat)
- 1-2 dollops of cultured grass fed cream per bowl
- Chop carrots into small pieces and add them to a soup pot.
- Add meat stock to cover the carrots.
- Bring meat stock to a boil, then reduce to a simmer at about medium low heat.
- Cover pot with a lid and allow carrots to cook for at least 20 minutes, until they’re nice and soft.
- Remove soup from heat and blend with a stick blender until it reaches the consistency you like. You can blend it super smooth, or leave some texture.
- Add butter and salt to taste and blend soup again until butter is fully melted and combined.
- Serve with cultured cream swirled in each bowl.
Ideas for variations
Depending on where you are on GAPS (or if you’re not on GAPS at all) a nice variation is to add some grated ginger root to the pot before simmering the carrots. This adds a nice warmth and zing to the soup. Ginger is also very helpful for digestion.
You can add other vegetables, too, such as leeks or turnips. These add a nice flavor variation.
If you’re following GAPS, depending on where you’re at, feel free to sustitute another fat, like ghee or tallow or duck fat for the butter.
More nourishing recipes
What are your favorite soup recipes?
Which recipes do you turn to when you need a quick and nourishing lunch or dinner? Share in the comments!
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Looking for a GAPS intro meal plan?
GAPS to Go is a 30 day meal plan for the GAPS introduction diet that tells you what to eat each day, with complete cooking instructions, and guidance on when to move to each intro diet stage. Check out GAPS to Go here.
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Serving Size: 1
Amount Per Serving: Calories: 1185Total Fat: 106gSaturated Fat: 63gTrans Fat: 3gUnsaturated Fat: 35gCholesterol: 382mgSodium: 802mgCarbohydrates: 17gFiber: 4gSugar: 9gProtein: 43g