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Anti-Inflammatory Ginger & Turmeric Carrot Soup

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A vibrant golden carrot soup made with ginger, turmeric, butternut squash, and coconut milk for a creamy, soothing, and anti-inflammatory meal.

Ingredients

1 Tbsp 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 Tbsp grated ginger (about a 2-inch piece)

1 Tbsp turmeric powder

Salt & pepper, to taste

3 cups low-sodium vegetable broth

1 (14.5 oz) can lite coconut milk

Instructions

  1. Heat olive oil in a large pot over medium heat. Add leek and fennel, cooking until softened.
  2. Stir in carrots, butternut squash, garlic, ginger, and turmeric. Season with salt and pepper, and cook until fragrant.
  3. Pour in vegetable broth, bring to a boil, then reduce to a simmer. Cook about 20 minutes, until vegetables are tender.
  4. Remove from heat and puree the soup with an immersion blender until smooth (or in batches in a regular blender).
  5. Stir in coconut milk and adjust seasoning as needed.
  6. Serve warm with a drizzle of coconut milk or olive oil if desired.

Notes

Add a pinch of cayenne pepper for extra warmth.

Garnish with fresh herbs like cilantro or parsley for brightness.

Roast carrots and squash before blending for deeper flavor.

Use almond or oat milk instead of coconut milk for a lighter version.

Soup freezes well for up to 2 months; thaw overnight before reheating.

Nutrition

Find it online: https://justsosavory.com/anti-inflammatory-ginger-turmeric-carrot-soup/