Hearty Carrot Ginger Soup with Chicken Sausage
Updated: Jan 10
It's funny to me that the minute the weather turns to fall, we are all ready for pumpkin everything. I am definitely a person who thrives on the season changes. And after the hot summer we had, I sure was ready for some cooler days. Along with that comes the more cozy foods, and I do love pretty much every pumpkin dish possible! It’s like Forrest Gump with his shrimp… Pumpkin pie, pumpkin bread, pumpkin cake, pumpkin soup, pumpkin cookies, pumpkin lattes, pumpkin granola. The possibilities are endless!
Yes, you’re right, this is not a pumpkin dish, and that's part of what I especially like about it! You could view carrot soup as a springtime dish, but the flavors in this version are decidedly fall, and it is a fun spin on pumpkin soup. The chicken sausage makes it nice and hearty, but you can omit it and substitute vegetable broth for the bone broth to make it vegan. However, using the bone broth if you're not vegan is wonderful for digestive health and gut healing. The ginger and cardamom essential oils also offer amazing digestive support. For anyone following SCD (Specific Carbohydrate Diet), this recipe also fits the bill.
My husband, Tim, says this is his new favorite soup! As someone who used to refuse to eat most vegetables, that is a huge win. Seriously, he hardly ever ate vegetables, especially as a young adult. That's another blog post, I guess. Anyway, the other big win is that it really doesn't take that long to make. The first time I did it, it was 1 hour from start to finish. AND, you could potentially do the whole thing in one pot, if you wait to brown the sausage until after you transfer the veggies to the blender.
Prep time, 20 min, cooking time, 30 min.
1 tbsp coconut oil
1 large leek, green and light green parts only
1 medium onion
2 cloves garlic, minced
2 ½ pounds large carrots, peeled and cut into small chunks
1 small apple, peeled and diced
3 drops of ginger essential oil*, or 1 tsp ground ginger
2 drops of cardamom essential oil*, or ½ tsp ground cardamom
1 tsp dried sage
5 cups of homemade bone broth or Kettle and Fire chicken bone broth (or you can use vegetable broth)
¾ cup full fat coconut milk
2 lb Mild Italian Chicken Sausage
1 ½ tsp sea salt (increase to 2 tsp or to taste if your bone broth is unsalted)
Freshly ground black pepper to taste
Fresh sage leaves
Chop the leek and onion, and pour into an 8 quart dutch oven or stainless pot. Sauté on medium heat until translucent, 5-7 minutes. Add the minced garlic and sauté for 1 minute longer.
Add the carrots and apple to the pot and sauté for about 3-4 minutes. Pour in the bone broth and all seasonings (including the essential oils). Simmer on medium-low heat, covered, until the carrots are soft when tested with a fork. This may take 15-20 minutes.
While your ingredients are simmering, brown your mild Italian chicken sausage over medium heat. Set aside.
Once the carrot mixture is done, add the 2/3 cup of full fat coconut milk. Transfer to a blender (I love my Vitamix!), and blend until smooth. You may need to do this in batches, depending on the size of your blender carafe.
Pour into a large bowl and add your chicken sausage. Shown in picture, chicken sausage was spooned into the soup rather than mixed in.
Serve with fresh sage leaves as a garnish.
*Why would you want to use ginger and cardamom essential oil instead of just plain ground ginger and cardamom? Well, you get so many benefits from them in the essential oil form! When the cardamom is picked and distilled at the peak of freshness, as dōTERRA does, just a small amount gives you many times over the benefit because it takes more of the plant to product the essential oil. These two oils in particular are wonderful for supporting digestive health, so using them in the soup will pack a great punch for this purpose.
Cardamom Essential Oil: Promotes clear breathing and respiratory health, as well as supports digestion. Taking it internally as in this recipe will put the emphasis on the digestive support!
Ginger Essential Oil: Can help to support healthy digestion and improve occasional nausea.
REMEMBER: If you ingest essential oils, it is of utmost importance you use a brand that is meant to be ingested. One trick is to check to see if there are supplement facts on the bottle. If not, then do not consume it and just use the dry herb.