Anti-Inflammatory Ginger and Turmeric Carrot Soup

Anti-Inflammatory Carrot Soup with Ginger and Turmeric

4.85 from 20 votes

Anti-Inflammatory Ginger and Turmeric Carrot Soup

This delicious ginger and turmeric carrot soup is as comforting as it is healing. Packed with strong flavors like garlic, fennel, and ginger, and full of anti-inflammatory ingredients, this is the perfect winter soup.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: American

Keyword: anti inflammatory diet recipes, butternut squash soup, carrot ginger soup, carrot soup, carrot soup recipes, healthy soup

Servings: servings

Calories: 205kcal

Author: Alyssa

Ingredients

1 tablespoon olive oil
1 leek , cleaned and sliced
1 cup chopped fennel (1 small head)
3 cups chopped carrots
1 cup chopped butternut squash (or more carrots)
2 garlic cloves , minced
1 tablespoon grated ginger (about a 2-inch piece)
1 tablespoon turmeric powder
Salt & pepper to taste
3 cups low-sodium vegetable broth
1 can lite coconut milk (14.5 ounces)

Instructions

Heat the olive oil in a large dutch oven or saucepan. Add the fennel, leeks, carrots, and squash. Sauté for 3-5 minutes until the veggies start to soften. Add the garlic, ginger, turmeric, salt, and pepper, and sauté for a few more minutes.
Add the broth and coconut milk. Bring the mixture to a boil, cover, and simmer for 20 minutes.
Once the soup is cooked, add it to a blender and blend until creamy. You could also use an immersion blender. Taste and adjust the seasonings to your taste.
Serve immediately with a dollop of coconut yogurt and enjoy!

Notes

Store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 6 months. Reheat on the stove over medium heat.

Nutrition