Masala Carrot Soup

by lydia on August 15, 2013

Everyone loves comfort food, right?! I find comfort in homemade nourishing foods – foods that have flavor and provide nourishment. To me that is comfort. No longer do I desire ‘comfort’ from things I once did when I ate the typical Standard American Diet. This is a beautiful thing and very freeing in many ways!

Masala Carrot Soup is one of my recipe creations that has been my go-to favorite meal when I need something satisfying, something that even warms my soul! Since having done GAPS intro last spring, I now often find I crave soups, particularly creamy veggie soups. This Masala Carrot Soup was inspired by my need to have new creative ways to consume more soup (for those of you who do not know about GAPS intro, there is a LOT of soup involved!) Since that time, I’ve continued to crave this soup. Simply stated, it just makes me happy. Oh, and it tastes amazing too!


Masala Carrot Soup
Cuisine: Soup
Serves: 1 Quart
  • 2 pounds organic carrots, peeled and coarsely chopped
  • 1 large onion, coarsely chopped
  • ½ inch knob of ginger, peeled and coarsely chopped (or more if desired)
  • 1 quart of bone broth any kind you have on hand, or 2-3 Tbsp. Great Lakes Gelatin
  • 2 teaspoons Garam Masala
  • Himalayan Pink Salt to taste
  • Ghee, Coconut oil and/or butter
  1. In a chef's pan or small stock pot, heat a dollop of ghee or coconut oil.
  2. Add the carrots, onion and ginger, sauté for a minute or two.
  3. Add ¾ of the stock (3 cups) or 3 cups water and the gelatin and stir well to combine.
  4. Bring to a gentle boil, reduce heat a bit and simmer for 20 minutes.
  5. Add garam masala and sea salt towards the end of the cooking time.
  6. Remove from heat and puree in a blender, adding more stock as needed. (I like to keep this as thick as possible, it's very rich and velvety when it stays thick. In fact, this would also work as a great recipe for baby food.)
  7. Add a hunk of cultured butter, ghee or coconut oil in the blender as well. Taste and correct for seasonings.
  8. Serve and enjoy!
  9. *Tip - Double or triple this recipe and freeze in quart containers to have a quick meal to pull from at any time.

This soup is quite easy to prepare and takes very little time to make. It’s one of my ‘go-to’ soups when I’m feeling sick or have a cold and my body doesn’t seem to want much in the way of a substantial meal. I find it very nourishing and easy on my digestion in times of illness. It also makes a great item for batch cooking and freezing. I personally prefer it made with chicken or duck stock. My Masala Carrot Soup recipe has been contributed to a Community Collection of soup recipes from over 50 real food bloggers across the web, in this eBook; Winter Soups. Grab your copy by clicking the banner below…..

To learn more about making bone broths and other healing soups, consider picking up a copy of, ‘Broth: Elixir of Life‘ written by my friend Patty of the blog Loving Our Guts (simply click on the image below to learn more about the book). Also, read more here on the Healing Benefits of broth.




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katie August 15, 2013 at 5:44 pm

This is divine and so EASY! Thank you Divine Heatlh!

lydia January 22, 2014 at 7:09 pm

You’re most welcome Katie!

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