Closeup of Irish Carrot Soup in a dainty two-handled bowl surrounded by parsley

Irish Carrot Soup (AIP/Paleo)

This Irish Carrot Soup (AIP/Paleo), adapted from a recipe in an old Irish cookbook, is free of gluten, dairy, and nightshades. Simple and delicious!

Irish Carrot Soup in an old-fashioned two-handled white bowl surrounded by parsley
Irish Carrot Soup (AIP/Paleo)
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Only after a lot of genealogical exploration did I learn the extent of the Irish blood running through my veins. As if the green eyes, freckles and curly, reddish hair were not clue enough… 🙄


Closeup of Irish Carrot Soup in a dainty two-handled bowl surrounded by parsley
Irish Carrot Soup (AIP/Paleo)

My mom used to make a carrot soup from an Irish cookbook she had. I loved that soup, so when I left home, she gave me a copy of the recipe. Of course, it was full of butter and cream and all things non-compliant. I have adapted it here, staying as close to the original Irish recipe as I could. I resisted the temptation to fancy it up, and instead, left it in its simplest form. Sometimes, simple is best. 🙂

You will need a decent blender for this recipe. Mine is not fancy by any stretch, but it gets the job done. (I use this one.) Take your time with the blending part of the recipe. We want this soup to be absolutely velvety, so run it in the blender for a while. Plus, we don’t want to get burned with hot soup!

I have a few other recipes on my blog that are perfect for St. Patrick’s Day. Try these!:

Toasty Rutabaga Mash

Mashed Potatoes (AIP)

…and two more coming soon!

Happy souping!

☘️ 💗 ☘️,


Irish Carrot Soup (AIP/Paleo)

Recipe by Wendi’s AIP Kitchen – Course: Holiday, SoupsCuisine: Irish, AIP, Paleo


Prep time


Cooking time



This delicious Irish Carrot Soup (AIP/Paleo) is adapted from a recipe in an old Irish cookbook. Free of gluten, dairy, and nightshades!


  • 2 cups carrots, coarsely chopped

  • 1 cup onions, coarsely chopped

  • 1 cup coarsely chopped white sweet potato

  • 1/4 cup extra virgin olive oil (EVOO)

  • 4 cups bone broth*

  • 1 tsp sea salt, or to taste

  • 1/2 tsp pepper (omit for elimination phase of AIP)

  • 1/2 cup full fat coconut milk


  • Put vegetables and EVOO in a soup pot over medium heat. Cover.  Sweat vegetables until they are soft, about 7-8 minutes.
  • Add bone broth, salt, and pepper (if using).  Heat through.
  • Working in batches, purée in blender. Please be careful. It’s hot!
  • Return soup to pot.  Add coconut milk.  Heat through and serve.
  • Raise a pint (of kombucha) to Erin and enjoy! 🇮🇪☘️☘️  😉  ☘️ ☘️🇮🇪


  • *Homemade bone broth is the best.  If you’ve never made it before, check out my recipe here.  
  • For people sensitive to coconut, leave out the coconut milk. It won’t be quite as creamy, but it will still be good because it’s pureed.

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