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Creamy Anti-Inflammatory Ginger & Turmeric Carrot Soup in a white bowl.

Anti-Inflammatory Ginger & Turmeric Carrot Soup

A comforting and nourishing ginger and turmeric soup perfect for gut health and soothing the stomach.
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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 tablespoons olive oil For sautéing
  • 1 medium onion, chopped
  • 2 to 4 cloves garlic, minced Adjust to taste
  • 1 to 2 tablespoons fresh ginger, grated Use fresh for best flavor
  • 1 to 2 teaspoons turmeric Or 1 tablespoon fresh grated turmeric
  • 1/4 teaspoon black pepper Enhances turmeric absorption
  • 6 to 7 medium carrots, peeled and sliced The heart of the soup
  • 4 cups low sodium vegetable broth Or chicken broth
Optional Additions
  • 1 squeeze lemon Adds brightness
  • 1/2 cup coconut milk For creaminess
  • a pinch cumin Optional flavor enhancer

Method
 

Cooking
  1. Warm the olive oil in a pot over medium heat. Add onion and cook until soft, about 5 minutes.
  2. Add garlic and ginger. Stir for about 30 seconds to 1 minute until fragrant.
  3. Sprinkle in turmeric and black pepper. Stir again to lightly toast the spices.
  4. Add carrots and broth. Bring to a gentle boil, then lower to a simmer.
  5. Simmer until carrots are very tender, usually 15 to 25 minutes.
  6. Blend until smooth. Taste and add salt, and a squeeze of lemon if desired.

Notes

Store in airtight containers for up to 4-5 days in the fridge. Freezes well for 2-3 months. Reheat gently and add broth or water if too thick.