Anti-Inflammatory Ginger & Turmeric Carrot Soup

Why You’ll Love This Recipe

I like this recipe because it’s packed with flavor while also being full of ingredients known for their anti-inflammatory properties. The turmeric and ginger give the soup a beautiful golden color and a gentle heat that makes it both healing and delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
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)

Directions

1. I heat olive oil in a large pot over medium heat, then add the leek and fennel, cooking until softened.
2. I stir in the carrots, butternut squash, garlic, ginger, and turmeric, seasoning with salt and pepper. I cook for a few minutes until fragrant.
3. I pour in the vegetable broth and bring the mixture to a boil, then reduce to a simmer and cook until the vegetables are tender, about 20 minutes.
4. I remove the pot from heat and use an immersion blender to puree the soup until smooth. (I can also use a blender, working in batches.)
5. I stir in the coconut milk and adjust seasoning as needed.
6. I serve the soup warm, with an extra drizzle of coconut milk or olive oil if I like.

Servings and Timing

This recipe makes about 4 servings. It takes me 10 minutes to prep and around 30 minutes to cook, so it’s ready in about 40 minutes.

Variations

Sometimes I add a pinch of cayenne pepper for extra warmth. I also like to garnish with fresh herbs such as cilantro or parsley. For a richer texture, I occasionally roast the carrots and squash before adding them to the pot.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 2 months. To reheat, I warm it on the stovetop over low heat, stirring occasionally, until hot.

FAQs

Can I make this soup without coconut milk?

Yes, I sometimes substitute almond milk or oat milk, though it won’t be as creamy.

Do I need fresh turmeric instead of powder?

No, turmeric powder works well, but fresh turmeric can add even more depth.

Can I use onions instead of leeks?

Yes, I sometimes swap leeks for onions when that’s what I have on hand.

Is this soup spicy?

It’s more warming than spicy, but I can add chili flakes if I want heat.

Can I roast the vegetables first?

Yes, roasting the carrots and squash gives the soup a deeper, caramelized flavor.

How can I make the soup thicker?

I reduce the broth slightly or add more carrots or squash for a thicker consistency.

Can I use full-fat coconut milk?

Yes, full-fat coconut milk makes the soup creamier and richer.

What toppings go well with this soup?

I like toasted pumpkin seeds, a swirl of yogurt, or fresh herbs on top.

Can I freeze this soup?

Yes, it freezes beautifully for up to 2 months. I thaw it overnight in the fridge before reheating.

Is this recipe vegan?

Yes, it’s naturally vegan and dairy-free.

Conclusion

I love making this anti-inflammatory ginger and turmeric carrot soup because it’s vibrant, nourishing, and comforting. With its golden color, creamy texture, and warming spices, it’s the perfect bowl for both wellness and flavor.

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