Carrot Ginger Halibut Soup (Paleo, AIP, GAPS, Wahls, Whole30)

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bowl of soup, bright orange in color from the carrots

“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.

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Carrot GInger Halibut Soup

Carrot Ginger Halibut Soup (Paleo, AIP, GAPS, Wahls, Whole30)

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  • Author: Eileen Laird
  • Total Time: 45 minutes
  • Yield: 4 servings


  • 1 Tbsp. coconut oil
  • 1 large onion, chopped
  • 1 lb. carrots, peeled & sliced
  • 12 Tbsp. peeled & minced fresh ginger (depending on how much heat you want)
  • 2 cups chicken bone broth
  • 1 cup water
  • 1 lb. halibut, cut into bite-size chunks (about an inch in size)
  • 1/2 tsp. black pepper (optional – omit for AIP)
  • sea salt, to taste


  1. Melt coconut oil in a medium 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 purée 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!


  1. If you don't have halibut, try scallops or any mildly flavored fish as a substitute.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Courses
  • Method: Stovetop

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11 comments on “Carrot Ginger Halibut Soup (Paleo, AIP, GAPS, Wahls, Whole30)”

  1. 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.

    1. 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!

  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.

    1. 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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