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Hannah Romanowsky

Anti-Inflammatory Ginger and Turmeric Carrot Soup

There's something deeply grounding about a pot of golden soup simmering on the stove — and this one earns its glow honestly. Carrots, fennel, and butternut squash bring natural sweetness, while ginger and turmeric do the real work: warming the body, easing inflammation, and turning an everyday bowl of soup into a small act of self-care. Coconut milk rounds it all out into something silky and comforting. This is culinary wellness in its simplest form — a handful of humble vegetables, treated with a little intention, becoming medicine you actually want to eat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Soup
Cuisine: Healthy
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • Salt and pepper, to taste
  • 1 tablespoon grated fresh ginger about a 2-inch piece
  • 1 tablespoon turmeric
  • 3 cups vegetable broth
  • 1 can coconut milk

Equipment

  • Large pot
  • Immersion blender or high-speed blender
  • Knife
  • Cutting board

Method
 

  1. Heat a large pot over medium heat and add the leeks, fennel, carrots, and butternut squash. Sauté for 3 to 5 minutes, until the vegetables begin to soften.
  2. Add the garlic, grated ginger, turmeric, salt, and pepper. Cook for another 2 to 3 minutes until fragrant.
  3. Pour in the vegetable broth and coconut milk. Bring to a boil.
  4. Reduce the heat, cover, and simmer for about 20 minutes, or until the vegetables are tender.
  5. Blend using an immersion blender or carefully transfer to a high-speed blender and blend until smooth and creamy.
  6. Taste and adjust the seasoning if needed.
  7. Serve warm with a dollop of coconut yogurt, if desired.

Notes

For extra creaminess, use full-fat coconut milk.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future.