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Nourishing Jerusalem Artichoke & Carrot Soup

  • Author: Irena Macri
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 2 1x
  • Category: Soup


  • 1 brown onion, diced
  • 1 teaspoon of ghee or coconut oil
  • 2 slices of fresh ginger, diced
  • 3 medium Jerusalem artichokes, peeled and diced
  • 1 large carrot, peeled and diced
  • 2 cloves garlic, diced
  • Zest of 1/2 lime
  • 2 cups vegetable stock
  • 1 tablespoon fish sauce
  • Juice of 1/2 lime
  • 3 tablespoons coconut cream

For garnish

  • 2 tablespoons olive oil
  • 1 small Jerusalem artichoke, peeled and thinly sliced
  • 1/2 small carrot, peeled and thinly sliced
  • Zest of 1/2 lime


  1. Add onion and ghee or coconut oil to a medium saucepan and heat over medium heat. Add the onion and sauté for 2-3 minutes until slightly softened.
  2. Add ginger and artichokes, and stir through. Add carrot, garlic, lime zest and stir through for a minute. Pour in the stock, fish sauce and lime juice. Bring to a boil, turn to medium-low and cook, covered, for 15-20 minutes, until vegetables have softened.
  3. Transfer the soup to a blender or a food processor. Process until smooth, then add coconut cream and whiz a few times to combine.
  4. Heat olive oil in a large frying pan over medium heat. Add artichoke and carrot slices and cook for a minute and a half on each side until slightly golden. Serve soup in bowls topped with a few carrot and artichoke slices and some freshly grated lime zest.


  • Calories: 380
  • Fat: 20
  • Carbohydrates: 45
  • Fiber: 5
  • Protein: 6
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