paleo low-carb carrot soup recipe

Paleo Carrot Soup

During the last year my husband and I were lucky enough to eat at the Post Ranch Inn in Northern California. We had an incredible meal which included a stunning salad as well as carrot ginger soup, and more. I spoke to our server to get an idea of what was in that amazing carrot soup so that I could turn it into one of my healthy dinner recipes –that’s how this Paleo Carrot Soup recipe was born.

If you have always wondered how to make carrot soup at home the below recipe for Paleo Carrot Soup will be a fantastic guide. The recipe is quite malleable; feel free to omit the cayenne, stevia, and lime garnish if you want to keep it very simple. You could also make this in the summer and try turning it into a recipe for chilled carrot ginger soup.

Paleo Carrot Soup
  • 2 tablespoons coconut oil
  • 1 small onion, peeled and chopped
  • 5 large carrots, chopped (around 1 pound)
  • 1 green apple, chopped
  • ½ ounce fresh ginger, chopped
  • ⅓ cup orange juice
  • 1 can coconut milk
  • 2 cups chicken stock or water
  • ⅛ teaspoon cayenne pepper (optional)
  • 6 drops stevia (optional)
  • Garnish with fresh lime
  1. Heat coconut oil in a large saucepan
  2. Saute onion, carrot, and apple in coconut oil until tender
  3. Add ginger to saucepan
  4. Add orange juice, coconut milk and stock to saucepan
  5. Very carefully, in very small batches, puree mixture in vitamix
  6. Return mixture to pan to reheat, stirring in cayenne pepper, and stevia if desired
  7. Garnish with fresh lime
  8. Serve

To keep this recipe quick and easy, do not peel your carrots, apple or ginger –they’re all going to be pureed into soup in the end anyway, and I find it wasteful to discard the skins which are full of rich enzymes and healthy micro-nutrients. I know this carrot soup recipe has more ingredients than most of my recipes, however, I think you’ll find that the amazing flavor profile is well worth the extra bit of effort –and truly, it’s not that challenging to make a delicious, real food dish for you and your family. Here’s to clean eating!

To make this Paleo Carrot Soup recipe part of a full Paleo dinner menu serve it with the following:


  1. Jody Stegemann says

    While this may not be the right place for the question, I’m trying to figure out the best eating plan for my family and I’m wondering if you allow your son that isn’t celiac to have gluten and grains? I know you don’t have time to answer questions, but maybe this will spark a commentary from you. Thank you.

  2. Julie says

    This soup looks really delicious! But, boy oh boy, am I sick of the word “Paleo”. It’s everywhere and I miss the days when your site was simply grain-free. No need to add a buzz word for anyone to notice your blog. It’s fantastic without the gimmicky name!

    • Kelsey says

      I think the reason people use the term “Paleo” is so that you don’t have to continually write “grain free, gluten free, dairy free, low carb, moderate fat, moderate protein, etc…”.

  3. Andi says

    I just made this soup and I am so full but I just can’t stop eating it! It is just so delicious! I have made so many recipes from elanas pantry and I am never disappointed! Thank you Elana! ??

  4. Cindy Gileau says

    We decided to make this recipe on rainy Saturday afternoon. Yes, January in the Northeast it can be 58 degrees and raining……Crazy weather……While I am a lover of all soups……this one definately is set apart from apart from the rest……The level of flavor in this recipe is remarkable…I think the addition of an apple is instrumental in delivering that added dimension….and I like the fact you leave the skins on everything……I actually ate the leftover bowl cold – straight from the fridge…..equally delicious…..As a side note….my dietation assures me coconut milk-in its pure form…w/o thickeners or preservatives… Paleo!

  5. says

    I make almost an identical soup but without the coconut milk, what a great idea. I know feel I have been missing something magical and will be trying this tomorrow. Thank you.

  6. shani says

    The soup sounds great. I just tried a recipe for waffles from the Clean Gut plan which seemed it could have come from you, as they were simple, gluten free, and used almond flour and coconut flour. Unfortunately they weren’t great, which most of your recipes are. A bit dry and crumbly. We added an egg and that decreased some of the crumble. I haven’t seen a waffle recipe on your site. Was hoping you might be inspired to play around and share one. The waffles might be a fun side with the soup.

    Many thanks for all you contribute to support shifting our patterns around food.

  7. JenniferH says

    I just made this recipe and OMG it is fantastic!

    I didn’t realize until I got home that I was out of apples so I used a red bell pepper instead. I also used leeks instead of onions. I don’t have a vitamix blender but I used my Ninja blender and it worked perfectly!

    I made an oversized batch thinking I would freeze the extra soup but I don’t think it will make it that far before I eat it!

    I will definitely be taking this to work for lunch tomorrow! The next time I make it I will try vegetable stock instead of chicken stock so that I can share it with my office mate (she’s vegetarian).

    Thank you for a great treat and a nice change from my usual boring soups, especially this winter :)

    • JenniferH says

      Oh, I also omitted the Stevia and lime but I did use the cayenne pepper. It was just the right amount of cayenne, not too spicy but just enough make you notice.

  8. april says

    I don’t use stevia, only honey or molasses for sweeteners….Has anyone substituted or it is better to just leave it out?

  9. Rachael says

    I also made a massive batch of this, intending half for the freezer but it’s never going to last that long. It’s delicious!

    I didn’t add stevia either, I found that the Orange juice and the Pple added more than enough sweetness for me.

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