Carrot Ginger Soup with Chicken and Spinach {Paleo}
/This warm carrot ginger soup with chicken and spinach is a dairy free, creamy one-dish meal that will fill you up with healthy flavors. It's also Whole30 and Paleo friendly with optional InstantPot instructions.
It's finally cold in Los Angeles. I know east coasters, it's hard to have sympathy for us when our pain is weather in the 50s. I'm actually enjoying the cooler weather, as long as it doesn't continue for another 3 months. It's the perfect temperature for this paleo carrot ginger soup with chicken and spinach.
I originally set out to fire up my InstantPot to make a creamy, dairy free carrot ginger soup only. The soup on its own is nice, but it screamed for more. When my soup screams, I listen.
Healthy Soup Ingredients
Perhaps I was also being lazy too and not wanting to make a separate dish to eat with the soup. I figured why not make this a one-dish soup and fill it with chicken and spinach.
It's a great healthy recipe where you can throw in whatever leftovers you have on hand. If you have leftover fish, shrimp, or beans, you can use that in place of the chicken.
Soup Substitutions
No spinach, but have lots of kale? Then use the kale, but you'll just want to add that earlier when you're cooking so it has time to break down.
This carrot ginger soup would also be nice topped with pumpkin seeds because who doesn't love a good crunch with their meal?! Evidently, I love a good crunch judging from my spicy butternut squash soup and cauliflower soup with chili oil - both topped with pumpkin seeds!
Winning Soup Recipe
I do think the winning combination though for this healthy one-dish soup was carrots, ginger, chicken, and spinach. Coconut milk keeps it dairy free, as well as delicious. It also balances well with the spices of cumin, turmeric, and coriander.
The recipe also is super easy to make in the Instant Pot, but if you haven't gotten on the IP-bandwagon yet, there's still a simple stove-top method as well.
Health Benefits
And of course you know that I'm going to give you a clean eating recipe that's full of health benefits. Carrots and ginger are the real workhorses here, though spinach is no slouch either. This paleo soup is filled with vitamin C, minerals, antioxidants and anti-inflammatory properties. All of which will help boost your immune system and keep you healthy during these cool, flu-filled winter months.
I hope you're staying warm wherever you are. And I hope my carrot ginger soup with chicken and spinach helps to nourish you and keep you healthy.
Carrot Ginger Soup with Chicken and Spinach
{Paleo, Whole 30, Gluten Free, Dairy Free}
Makes about 6 servings
Ingredients
1 tablespoon avocado oil or ghee
1 large onion, diced
2 garlic cloves, diced
2 tablespoons fresh ginger, grated or minced
1 pound of organic carrots, cut into small coins
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
3 cups of vegetable broth
1 cup of coconut milk
10 drops of Stevia or sweetener of choice (optional)
1 fresh lemon
1 pound of cooked chicken, bones removed, diced into cubes
4 handfuls of fresh spinach
Instructions
In a large pan add the avocado oil or ghee and cook the onions for 5-10 minutes, until they begin to soften.
Add the garlic and ginger to the pan and stir until fragrant.
Combine the carrots, cumin, coriander, and turmeric in the pan. Stir well.
Pour in the broth and bring to a gentle boil. Reduce heat, cover, and allow the carrot to cook through for about 20-25 minutes.
Remove the pan from heat and add the coconut milk and sweetener if using. Allow the mixture to cool slightly and then use an immersion blender or other mixer to puree until smooth. Season with salt, pepper, and a squeeze of lemon.
Stir the fresh spinach into the still slightly warm soup. The spinach should wilt on its own, but you can also warm it up together for the right temperature. Add the chicken and enjoy!
Instant Pot Instructions
Set the Instant Pot to saute and add the avocado oil or ghee, along with the onions. Cook for 5-10 minutes, until the onion begins to soften.
Add the garlic and ginger to the pot and stir until fragrant.
Combine the carrots, cumin, coriander, and turmeric in the pot. Stir well.
Pour in the broth and close the lid. Turn vent to sealed, press cancel, and manually cook on high pressure for 5 minutes.
After the 5 minutes, do a manual release.
Add the coconut milk and sweetener if using to the pot. Allow the mixture to cool slightly and then use an immersion blender or other mixer to puree until smooth. Season with salt, pepper, and a squeeze of lemon.
Stir the fresh spinach into the still slightly warm soup. The spinach should wilt on its own, but you can also warm it up together for the right temperature. Add the chicken and enjoy!
