Ginger & Turmeric Carrot Soup

Ginger & Turmeric Carrot Soup

This amazing Ginger & Turmeric Carrot Soup is anti-inflammatory and great for digestion! It’s packed with nutrients, easy on the gut and packed with flavour.

For me, soups are the ultimate healing food. Not only are the cozy and comforting, but they’re also really nurturing for your gut. When you have an upset stomach, what do you crave? Probably something with ginger and probably something soothing.

Well hello, there Miss Ginger & Turmeric Carrot Soup! The ultimate remedy for upset tummies and people struggling with digestive issues. This soup is easy to make, it’s packed with anti-inflammatory goodies, and it’s all really easy on your system.

Bonus points: this soup also tastes amazing!

  • GINGER: has been used for centuries to help calm an upset stomach. Ginger stimulates the production of bile making it a wonderful digestive aid. And ginger can also help with diarrhoea and nausea.
  • TURMERIC: is a known anti-inflammatory ingredient. The active ingredient in turmeric is curcumin (which is activated with black pepper) and has been shown to help reduce inflammation not only in the gut but also throughout the body. Turmeric is also great at soothing the muscles in our digestive system so that food can be pushed through more easily. And finally, turmeric can also help relieve heartburn, gas and bloating.

 

  • 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 2″ piece)
  • 1 tablespoon turmeric powder
  • Salt & pepper to taste
  • 3 cups low sodium vegetable broth
  • 1 can lite coconut milk

 

  • 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 with a dollop of coconut yogurt and enjoy!

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