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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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