This Anti-Inflammatory Ginger & Turmeric Carrot Soup is a nourishing, vibrant dish packed with antioxidants and healing properties. The combination of carrots, ginger, turmeric, and coconut milk creates a creamy, comforting soup that’s both delicious and incredibly beneficial for your health. Perfect for a cozy meal or as part of a detox-friendly diet, this soup is easy to make and bursting with flavor!
Why You’ll Love This Recipe
- Anti-Inflammatory & Healing – Ginger and turmeric help reduce inflammation.
- Rich & Creamy – Blended carrots and coconut milk create a smooth texture.
- Nutrient-Dense – Packed with vitamins, fiber, and antioxidants.
- Quick & Easy – Ready in under 30 minutes with minimal effort.
- Naturally Vegan & Gluten-Free – Perfect for various dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 tbsp olive oil (or coconut oil)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric (or 1 tbsp fresh turmeric, grated)
- 1 lb carrots, peeled and chopped
- 4 cups vegetable broth
- 1 cup coconut milk (full-fat for extra creaminess)
- ½ tsp cumin (optional, for warmth)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper (helps activate turmeric)
- 1 tbsp lemon juice (for brightness)
- Fresh parsley or cilantro, for garnish
Directions
1. Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté for 3-4 minutes until soft.
- Stir in garlic, ginger, and turmeric, cooking for 1 minute until fragrant.
2. Cook the Carrots
- Add chopped carrots, vegetable broth, cumin, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, until carrots are tender.
3. Blend the Soup
- Use an immersion blender to blend until smooth.
- Or, transfer to a blender and puree in batches, then return to the pot.
4. Add Coconut Milk & Lemon
- Stir in coconut milk and lemon juice.
- Simmer for 2 more minutes, adjusting seasoning if needed.
5. Serve & Enjoy
- Ladle into bowls and garnish with fresh parsley or cilantro.
- Serve warm with crusty bread or a side salad.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy Kick – Add red pepper flakes or cayenne pepper.
- Extra Protein – Stir in lentils or chickpeas.
- Thicker Texture – Reduce broth or add a boiled potato.
- Low-Carb Version – Replace some carrots with cauliflower.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in portions for up to 3 months.
- Reheating: Warm on the stove over low heat, stirring occasionally.
FAQs
What makes this soup anti-inflammatory?
Turmeric and ginger contain powerful antioxidants that help reduce inflammation.
Can I use fresh turmeric instead of ground?
Yes! Use 1 tbsp grated fresh turmeric instead of ground.
What’s the best way to blend the soup?
An immersion blender is easiest, but a regular blender works too.
Can I use almond or oat milk instead of coconut?
Yes, but coconut milk adds the best creaminess.
How do I make this soup heartier?
Add quinoa, lentils, or chickpeas for extra protein and fiber.
Can I serve this soup cold?
Yes! It tastes great chilled for a refreshing summer option.
What should I serve with this soup?
Try it with crusty bread, roasted chickpeas, or a green salad.
How do I enhance the flavor?
Add a splash of apple cider vinegar or a touch of honey for balance.
Can I make this in a slow cooker?
Yes! Cook on low for 6 hours or high for 3-4 hours, then blend.
Is this soup good for gut health?
Yes! The fiber, ginger, and turmeric support digestion and gut health.
Conclusion
This Anti-Inflammatory Ginger & Turmeric Carrot Soup is a soothing, creamy, and flavorful dish packed with health benefits. Whether you need a comforting meal or a nutrient boost, this soup is the perfect choice. Try it today and enjoy a warm, healing bowl of goodness!
Print
Anti-Inflammatory Ginger & Turmeric Carrot Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 people 1x
- Category: Soup, Healthy
- Method: Simmering, Blending
- Cuisine: Healthy, Vegan
Description
This soothing and nourishing soup is packed with anti-inflammatory ingredients like ginger, turmeric, and carrots. Creamy, comforting, and full of flavor, it’s perfect for boosting immunity and warming you up on chilly days!
Ingredients
- 1 tbsp olive oil (or coconut oil)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp turmeric powder (or 1 tbsp fresh turmeric, grated)
- 4 large carrots, peeled and chopped
- 3 cups vegetable broth
- 1 can (400 ml) coconut milk
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (enhances turmeric absorption)
- 1/2 tsp cumin (optional, for extra depth of flavor)
- Juice of 1/2 lemon (for brightness)
Instructions
1. Sauté Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté until soft (about 3 minutes).
- Stir in garlic, ginger, and turmeric, and cook for 1 more minute until fragrant.
2. Cook the Soup
- Add carrots, vegetable broth, salt, black pepper, and cumin (if using).
- Bring to a boil, then reduce to a simmer and cook for 20 minutes, until carrots are tender.
3. Blend & Finish
- Use an immersion blender (or transfer to a regular blender) and blend until smooth.
- Stir in coconut milk and lemon juice. Adjust seasoning if needed.
4. Serve & Enjoy
- Ladle into bowls and garnish with fresh cilantro, pumpkin seeds, or a drizzle of coconut milk.
Notes
- Boost absorption: Black pepper helps activate curcumin in turmeric—don’t skip it!
- For extra creaminess, add ½ cup of soaked cashews before blending.
- Make it spicy: Add a pinch of cayenne pepper for extra warmth.
- Storage: Keeps 4 days in the fridge or 3 months in the freezer.