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Anti-Inflammatory Ginger & Turmeric Carrot Soup

A warm and comforting soup packed with ginger and turmeric, known for their anti-inflammatory properties, making it a nutritious choice for health boosts.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups carrots, chopped
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric) Use fresh for best flavor.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk (optional, for creaminess) Skip for a lighter soup.
  • Salt and pepper to taste
  • Olive oil for sautéing

Method
 

Preparation
  1. In a pot, heat olive oil over medium heat.
  2. Add the chopped onion and sauté until translucent.
  3. Stir in the garlic, ginger, and turmeric, cooking for another minute.
  4. Add the chopped carrots and vegetable broth, bringing to a boil.
  5. Reduce heat and simmer for about 20-25 minutes until the carrots are tender.
  6. Blend the soup until smooth using an immersion blender or in batches in a regular blender.
  7. Stir in coconut milk if using, and season with salt and pepper to taste.
  8. Serve warm.

Notes

For a spicier kick, add a pinch of cayenne pepper. If you prefer a chunkier soup, you can skip the blending step or blend only half of the soup. Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days, or freeze it for longer storage.