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5 from 6 votes

Carrot-Apple Soup (Paleo, Gluten-free, Whole30)

Healthy Carrot-Apple Soup perfectly spiced with apple sauce, turmeric and cumin, sausages and chicken stock. Super delicious, healthy, and low in carbs.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dinner, Main Course, Soup
Cuisine: American
Keyword: carrot soup recipe, keto dinner recipe, whole30 dinner
Servings: 8 (6 to 8)
Calories: 280kcal
Author: Adriana Harlan -


  • 2 lbs (900g) carrots
  • 1/2 cup unsweetened apple sauce
  • 3 large garlic cloves
  • 1 small jalapeño
  • 5 sausages
  • 6 1/2 cups chicken stock
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons tumaric
  • 1 1/2 teaspoons fine Himalayan salt
  • 3 tablespoons olive oil


  • Cut the carrots in half or in thirds depending on how big they are. Also cut 1 sausage in half, and all of the others cut into slices.
  • Chop the garlic and jalapeño, and sauté them in 2 tablespoons of olive oil for 2 minutes over medium-heat. Add the carrots and sauté for another 5 minutes.
  • Add the cumin, turmeric and salt and let it cook for another minute.
  • Add the chicken stock, apple sauce and the sausage half's, and stir. Place the lid on the pan and allow the carrots to cook until they soften, about 30 to 40 minutes over medium-heat. You can speed up this process by making this in a pressure cooker.
  • In the meantime, sauté the sausages in a skillet with 1 tablespoon of olive oil until they brown, over medium-heat.
  • Once the carrots are finished cooking and are soft, remove the sausage half's. Slice them and mix them with the sautéed sausages in the skillet.
  • Using an immersion hand blender, puree the carrots in the pan. You can also use any blender you have. Add the carrots and stock to your blender and blend to puree everything.
  • Mix in the sausages with the carrot puree and serve.



In place of the chicken stock you can use any bone broth of your preference.


Calories: 280kcal | Carbohydrates: 22g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Fiber: 3g