Ginger Turmeric Carrot Soup

This gut-healthy ginger, turmeric carrot soup is anti-inflammatory and perfect for a chilly night. It is jam-packed with gut health nutrients, has a velvety smooth texture, and tastes delicious! Do yourself a favor and make it!

Ginger Turmeric Carrot Soup

Grandma Antoinette
This gut-healthy ginger, turmeric carrot soup is anti-inflammatory and perfect for a chilly night. It is jam-packed with gut health nutrients, has a velvety smooth texture, and tastes delicious! Do yourself a favor and make it!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course, Side Dish, Soup
Cuisine American
Servings 4
Calories 180 kcal

Equipment

  • large dutch oven or large saucepan, blender or immersion blender

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium leek cleaned and sliced
  • 1 cup small head fennel chopped
  • 3 cups carrots chopped
  • 1 cup butternut squash chopped
  • 4 cloves garlic minced
  • 1 tablespoon ginger (about 2" piece) grated
  • 1 tablespoon turmeric powder
  • 3 cups low sodium bone broth
  • 1 14.5 oz can lite coconut milk (or your milk/cream of choice)
  • Salt & pepper to taste

Instructions
 

  • Heat the olive oil in a large dutch oven or saucepan. Add the fennel, leeks, carrots, and squash.
  • Saute for 3 – 5 minutes until the veggies start to soften. Add the garlic, ginger, turmeric, salt, and pepper, and saute 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 seasonings to your taste.
  • Serve immediately and enjoy!

Notes

Nutrition

Calories: 180kcal
Keyword Anti-inflammatory, gluten free, gut-health, heart health, Low-calorie, low-fat, Low-sodium, Meal-prep
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