Simple Ginger Carrot Soup with Chicken


A well-wisher sent me this chicken ginger carrot soup with all good stuff in it to speed my healing from ‘hammer toe‘ surgery. (Hammer toe or contracted toe is a deformity of the proximal interphalangeal joint-via Wikipedia).

I don’t wish this sort of pain on anyone except Donald Trump, but I felt better after eating this soup. Highly recommended. Here’s a link to the original, non-chicken recipe from the paleOMG website.

Prep time-5 mins    Cook time-15 mins    Total time-20 mins
Serves: 3-4
  • 2-3 cups chopped carrots (I used baby carrots)
  • 2 cups vegetable broth (organic, gluten free (-:)
  • Some (?) shredded chicken (free of added hormones & steroids)
  • 1 (14oz) can of coconut milk
  • ½ yellow onion, finely diced
  • 3 tablespoons fresh ginger, minced (the more, the better)
  • 2 garlic cloves, minced
  • 2 tablespoons coconut oil
  • salt and pepper, to taste


  1. Place a saucepan over medium heat, add in your coconut oil, garlic and onion. Cook up [until] onions are translucent.
  2. Then add in your carrots with broth and coconut milk along with ginger and a bit of salt and pepper.
  3. Cook until carrots are soft, about 12-15 minutes.
  4. Once carrots are soft, use an immersion blender to mix until soup is smooth and creamy. If you don’t have an immersion blender, add it to your food processor, like I did.
  5. Top with more fresh ginger and enjoy. I added some shredded chicken to mine and it was AWESOME.

I can confirm the awesomosity of the soup. Thanks again. Yours in healing, ‘Tod’.








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