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Anti-Inflammatory Carrot Soup with Ginger and Turmeric
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Ginger & Turmeric Carrot Soup

This creamy ginger & turmeric carrot soup is anti-inflammatory and perfect for a chilly night. It's packed with nutrients, has a velvety smooth texture and tastes delicious!
Course Soup
Cuisine American
Keyword anti-inflammatory, carrot soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 210.64kcal

Ingredients

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 with a dollop of coconut yogurt and enjoy!

Nutrition

Serving: 1.5cups | Calories: 210.64kcal | Carbohydrates: 25.64g | Protein: 2.11g | Fat: 10.91g | Saturated Fat: 7.44g | Sodium: 875.25mg | Potassium: 604.68mg | Fiber: 4.83g | Sugar: 7.79g | Vitamin A: 20533.72IU | Vitamin C: 19.22mg | Calcium: 78.18mg | Iron: 1.89mg