There are not a lot of ingredients in this Carrot Ginger Soup but it’s packed with flavor. Carrots are surprisingly sweet and delicious in a soup. They really don’t need much. I’m thrilled to have such a healthy and easy recipe to add to the dinner recipe rotation.
This recipe is also great frozen. If you’re interested, just add your leftovers in a airtight container that’s appropriate for the freezer. I always place the container in the refrigerator to cool the dish before placing it in the freezer. This step is especially helpful if you use glass containers. I use mason jars a lot when freezing. Cooling the container allows the glass and the liquid to slowly adjust temperatures instead of such a rapid change that will break the glass.
Simple but flavorful Carrot Ginger Soup that good for you. Just a few fresh ingredients create a delicious and healthy soup. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), paleo and vegan diets.
Author: Bon Aippetit
Recipe type: Soup
2 tablespoons Extra Virgin Olive Oil
1 medium Onion, chopped
1 pound Carrots, peeled and chopped
2 Garlic cloves, minced
2 sprigs Thyme, removed from stem and chopped (about 1 tablespoon)
I’ve cooked at least 3 glazed hams this holiday season. That means we always have ham leftovers and a giant ham bone. Leftover Ham Bone soup is a great way to transform your leftovers into something special.
I’m always making chicken and beef stock out of our leftovers so I was determined to find a soup to use up this leftover ham bone. Traditionally you’d use the leftovers to make a split pea soup but I’ve never been a fan. In fact, most of the recipes I’ve found that use leftover ham bones all include beans. Those are a no-no on the autoimmune protocol diet so I had to get creative.
The ham broth that you create is very flavorful. I used my favorite root veggies – carrots and sweet potatoes – to add to the pot. They soak up those ham juices so well. I also added a big bunch of spinach for some added color as well as something to temper the sweetness of the sweet potatoes and carrots.
I’m so excited at how well this soup turned out. It’s truly a brand new dish. No one would know that it’s leftovers! Also, a giant ham can run you $30 or more so it’s nice to squeeze ever cent out of it. I like that you only have to spend a few extra bucks to get a brand new meal.
Save the bone and a few cups of leftover ham from last night’s glazed ham to make this Leftover Ham Bone Soup. It’s packed with colorful and good-for-you foods like carrots, sweet potatoes and spinach. This recipe is paleo/AIP that means gluten, dairy and nut free.
Author: Bon Aippetit
Recipe type: Soup
1 leftover Hambone
2 slices of Bacon, chopped
3 cloves Garlic, minced
1 Onion, diced
4 Carrots, peeled and diced
2 Sweet Potatoes, peeled and diced
¾ teaspoon Fresh Thyme Leaves
2 Bay Leaves
Kosher salt and freshly ground black pepper (optional for AIP), to taste
1½ cups leftover Ham, diced
12 ounces Baby Spinach
Place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-8 cups.
Bring to a boil and then the reduce heat and simmer until very fragrant, about 1 hour.
Once the broth is finished, remove and discard the ham bone.
Add the bacon to a second large stockpot or Dutch oven over medium heat.
Cook the bacon for a few minutes until it’s created enough grease to start cooking the onions and garlic.
Add garlic and onions to the stockpot.
Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes.
Next stir in carrots, sweet potatoes, thyme and bay leaves.
Add in the ham broth and then season with salt and pepper, to taste.
Bring the soup to a boil.
Once the soup is boiling, reduce heat and simmer until potatoes are tender, about 10-12 minutes.
Stir in ham and spinach then let cook until the spinach has wilted and the ham is cooked through, about 1-2 minutes.
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