Carrots, freshly observed GAPS/SCD/AIP/PALEO

“Did you ever stop to taste a carrot? Not just eat it, but taste it? You can’t taste the beauty and energy of the earth in a Twinkie.” -Astrid Alauda

Carrots are often the unsung heroes of many a meal, but not in these two dishes! Here they are appreciated for all their beauty and delectability.

As much as I love and enjoy deeply cooking every day, there are a few staples I keep in the freezer to make things easier. One of my most favorite staples to have on hand is my carrot puree. This lusciousness is wonderful served warm alongside savory sausage patties for breakfast or stirred into a vegetable filled soup to add depth of flavor for lunch or dinner.


Carrot Puree

  • Servings: multiple
  • Difficulty: easy
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  • 5 1bs Carrots- chopped
  • 4 inches Turmeric peeled and chopped into large chunks
  • 4 inches Ginger peeled and chopped into large chunks
  • Stock– enough to cover the carrots 


  1.  Place the carrots, turmeric, and ginger in a large pot.
  2. Cover with stock.
  3. Simmer for 30 minutes.
  4. Once the carrots have cooled some pull out the turmeric and ginger chunks.
  5. In batches place the carrots into your Vitamix or high powered blender.
  6. Add in just enough stock to puree the carrots.
  7. If you want the ginger and turmeric flavor to be stronger you can add a small chunk of each to the blender as you puree.
  8. Keep some out to enjoy now and place the rest in containers to freeze for later.

To enjoy the Carrot Puree for breakfast or as a mash with lunch or dinner, I suggest adding some coconut oil or butter and a pinch of freshly ground pink peppercorns. Not only does this taste great it enhances the health benefits of the turmeric.

There are also a number of ways to turn the carrot mash into a delicious bowl of soup. With just a dash of creativity, you can use anything else you have on hand to construct a delicious meal. Our personal all time favorite soup to make with this puree is an Italian inspired soup. I never would have thought the flavors of ginger and turmeric would lend well to an Italian dish but this puree helps to create a wonderful nightshade free soup that makes me think of a minestrone.Processed with VSCO with g3 preset

Italian Soup with Fresh Lemon

  • Servings: 4
  • Difficulty: easy
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  • 2 lbs Ground Turkey or chicken (This is also delicious as a vegetarian dish. Just use less stock if omitting meat)
  • 2 heads Cauliflower
  • Arugula
  • 1 Lemon
  • 8 cups Stock
  • 1-4 cups Carrot Puree
  • fresh cracked Pink Peppercorns 


  1.  Chop up cauliflower and add to large stock pot.
  2. Add in stock and desired amount of arugula.
  3. Simmer for 20 minutes.
  4. Add in as much or as little carrot puree as you would like. It depends on the consistency you are going for. I personally enjoy the broth thin like a minestrone but it is great either way. Just add in a cup at a time until you have the desired thickness of stock.
  5. Allow to simmer for an additional 10 minutes.
  6. Dish up. Add fresh cracked pepper.
  7. Serve a large lemon wedge with each bowl. Right before eating squeeze the lemon in and stir.
  8. Enjoy!

Paul Cezanne once said, “The day is coming when a single carrot, freshly observed, will set off a revolution.” These recipes are not so inspiring that they will set off a revolution, but I do hope that they help you to enjoy and appreciate the carrot in fresh and new ways!


For more recipes and fun follow me on Pinterest and Instagram @apronsandarmor!