Carrot Ginger Halibut Soup

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(Paleo, AIP, GAPS, Wahls)

Carrot Ginger Halibut Soup | Phoenix Helix

“Mixing one’s wines may be a mistake, but old and new wisdom mix admirably.” ~ Bertolt Brecht

An Old Favorite Recipe with a New Nutritious Twist

I love carrot ginger soup, and it’s been a staple in my kitchen for years, but this is the first time I’ve added seafood. The old me would be horrified, having grown up despising the flavors of the sea. But I have since learned about the unique nutrition of seafood and why it’s specifically recommended for autoimmune healing. With that in mind, I’ve been expanding my palate, and halibut is a new favorite. It’s a mildly flavored fish with a great texture, that happens to go great with this flavorful soup. Added bonus: it’s a fast recipe, simple enough to prepare on a weeknight. If you don’t have halibut, try scallops or any mildly flavored fish as a substitute.

The Beautiful Nutrition of Halibut

  • A 3-1/2 ounce serving contains 1051 mg of omega-3 fatty acids. Those act as anti-inflammatories in the body, protecting against everything from cancer to arthritis to heart disease. The more omega-3’s we eat, the better.
  • It’s one of the few foods to provide vitamin D, offering 150% the US RDA in one serving. Vitamin D deficiency is linked to autoimmune disease.
  • It’s rich in vitamins B6, B12, and selenium. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. B12 is essential for nerve, blood and DNA health. Selenium protects our body against free radicals, toxins and infections, and also supports healthy thyroid function.
  • It’s an easily digestible protein. Since autoimmune disease and digestive difficulty often go hand in hand, seafood is a great choice.



1 Tbsp. coconut oil
1 large onion, chopped
1 lb. carrots, peeled & sliced
1-2 Tbsp. peeled & minced fresh ginger (depending on how much heat you want)
2 cups chicken broth (homemade or AIP-friendly brand)
1 cup water
1 lb. halibut, cut into 1” chunks
1/2 tsp. black pepper
sea salt, to taste


  1. Melt coconut oil in a medium-large pot over medium heat.
  2. Sauté onion until translucent (5-8 minutes).
  3. Add carrots, ginger, broth and water. Bring to a boil, reduce heat and simmer covered for 20 minutes.
  4. Use an immersion blender to puree in the pot, or transfer soup to stand-up blender to puree, then return to the pot.
  5. Add halibut (and pepper if using). Bring to a simmer again, and cook uncovered 5 more minutes.
  6. Add sea salt, to taste. Serve!

Concerned About Mercury, Sustainability and Seafood Fraud?

Me, too! Which is why I wrote a detailed article delving into this complex topic. It’s long, but worth your time to read. However, I know you’re busy, so the quick summary is this: as long as we’re careful about the source of our seafood, we can ensure that it’s healthy for us and the oceans. It takes effort though, and one option is to buy from a company that does the research for you. That’s why I’m an affiliate for Vital Choice. They make sure everything they sell is fished sustainably from clean waters. A little fair warning: If you look around their website, you’ll see it’s expensive. Comparing their prices to farmed seafood (which is what’s usually sold at the grocery store) is very similar to comparing CAFO meat to organic, grass-fed. If you click around the website, you’ll find their best prices in their bulk packs. That’s where I found the halibut pieces I used in this soup. If you want to give them a try, they offer a 10% discount off your first order with the coupon code: VCAFINT.

Looking for another great soup? Try
Nourishing Chicken Soup

Nourishing Chicken Soup

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This post is linked to the following blog carnivals:
Paleo AIP Recipe Roundtable, Natural Living Monday, Fat Tuesday, Allergy Free Wednesday, Wellness Wednesday, Gluten Free Friday, Simple Meals Friday, Paleo Rodeo,

Carrot Ginger Halibut Soup | Phoenix Helix
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17 thoughts on “Carrot Ginger Halibut Soup

  1. Pingback: Carrot Ginger Halibut Soup | Paleo Digest

  2. Wow. This is delish. I used Sole instead of Halibut (what I had on hand) This was so yummy & filling. I ate less than I expected. Thanks for the great recipe. Other than the fish change I made exactly as is (rare for me, I always adapt). I did top a serving with WildBrine Ginger Arcane Ginger Sauerkraut. Thanks for posting the Round ups and delicious recipes.

    • Yay! This is one of my favorite meals, too. What a unique topping choice – more ginger zing with a little sour zang. I’m going to have to try that.

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  8. I will try this. I used to make Melissa Joulwan’s silky ginger zucchini soup and put tinned smoked oysters (not a huge oyster fan) in it. The yummy spice helped me to get the oysters down. Fortunately I don’t have the same problem with halibut.

    • I hear you on the tinned oysters. They’re so nutrient-dense that I worked on liking them, too. Someday I want to try fresh oysters, plucked from the ocean the very same day. I hear they are much better!

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