Irish Carrot Soup

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… 🙄  Anyway.

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 simplist form.  Sometimes, simple is best.  🙂  Happy souping!

☘️ 💗 ☘️,



Irish Carrot Soup (AIP)                       By

  • 2 C. carrots, coarsely chopped
  • 1 C. onions, coarsely chopped
  • 1 C. white sweet potato, coarsely chopped
  • 1/4 C. extra virgin olive oil (EVOO)
  • 4 C. bone broth*
  • 1 t. sea salt, or to taste
  • 1/2 t. pepper (omit for elimination phase of AIP)
  • 1/2 C. coconut milk

*Homemade bone broth is the best.  If you’ve never made it before, check out my recipe here.  

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


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