Carrot Ginger Halibut Soup

Some nights on the elimination phase you want one pot, a short ingredient list, and a bowl that feels like a meal rather than a project. This is that bowl. You sweat the onion, soften carrots and ginger in broth, blend the whole thing smooth, then slip the halibut in at the end to poach gently. The effort is real and the payoff is real food, made simply.

Halibut is a source of selenium, a mineral involved in thyroid hormone conversion and in the body's own antioxidant defenses, which matters when you are working an autoimmune condition toward remission. The carrots bring beta-carotene, which the body can use to make vitamin A, and the fresh ginger gives the soup its warm, settling note. Bone broth carries the flavor and adds its own gentle support.

A whole halibut fed many. Choose it from a source you trust, handle it with care, and let the bright orange of the soup and the clean white of the fish be its own quiet beauty at the table.

Ingredients

• 1 Tbsp coconut oil
• 1 large onion, chopped
• 1 lb carrots, peeled and sliced
• 1 to 2 Tbsp peeled and minced fresh ginger
• 2 cups chicken bone broth
• 1 cup water
• 1 lb halibut, cut into bite-size chunks
• sea salt, to taste

Black pepper is omitted (it is a seed spice held back in the elimination phase). For a different mild white fish, scallops or another firm white fish work in place of halibut.

Method

1. Warm the coconut oil in a soup pot over medium heat. Add the onion and cook until soft and translucent, stirring now and then.
2. Add the carrots, ginger, bone broth, and water. Bring to a simmer, cover, and cook until the carrots are very tender and a fork slides through easily.
3. Blend the soup until smooth, either with an immersion blender in the pot or in batches in a countertop blender. If you use a countertop blender, return the soup to the pot.
4. Bring the smooth soup back to a gentle simmer. Add the halibut chunks and poach until the fish is opaque and just cooked through. Keep the heat low so the fish stays tender.
5. Taste and season with sea salt. Serve warm.

Instant Pot variation

Use Saute to soften the onion in the coconut oil. Add the carrots, ginger, broth, and water, then pressure cook on high until the carrots are soft (a short cook of a few minutes is plenty for sliced carrots; appliance time untested). Quick-release, blend smooth, switch back to Saute, and poach the halibut in the simmering soup until just cooked. Watch the fish so it does not overcook.

Notes

• Black pepper from the source is omitted for elimination-phase compliance.
• Confirm the bone broth is clean-label with no added nightshade-based seasonings.
• Servings and cooking times are not given in the source; the Instant Pot times above are estimates and untested.

*Adapted from phoenixhelix.com*

*Provenance: source-derived (re-grounded). Method rebuilt in ARM's own words from the ingredient list in /Users/Christopher/Documents/Claude/01-Projects/ARM/aip-source-archives/phoenix-helix/carrot-ginger-halibut-soup.md (phoenixhelix.com, author Eileen Laird). Ingredient quantities used as factual reference. Introduction and health framing written fresh. No third-party method text reproduced. Black pepper omitted; halibut sub noted; servings, times, and Instant Pot times flagged for verification.*