This easy to make Ginger-Turmeric Carrot Soup is anti-inflammatory, full of flavor and packed with nutrients. It’s a delicious way to soothe your body, mind and spirit!

This anti-inflammatory soup is made with carrots, butternut squash and fennel combined with onions, garlic, ginger, turmeric coconut milk and some lemon.

The the combination of coconut milk, fennel and butternut squash really pumps up the sweet carrot flavor.

It’s a great soup for your body, especially in the winter when you need lots of nutrients to support your immune system.

The carrots are high in beta carotene, a potent antioxidant that benefits your brain, skin, lungs, and eye health.

Fennel is a vegetable you may be less familiar with than broccoli or zucchini. But this bulbous fall veggie deserves to be part of your regular vegetable rotation because it has valuable antimicrobial, antiviral, anti-fungal, and anti-inflammatory compounds. It’s especially soothing to your digestive system.

The 2 most powerful ingredients in this soup are turmeric and ginger. They are super foods on their own, but together they are a delicious culinary pair.

Health Benefits of Ginger and Turmeric

Turmeric and ginger aren’t new foods; both have been consumed for thousands of years. They are regarded as some of the most healing spices out there.

Ginger originated in China where it was used as a spice and a medicine. From there it spread through Asia and Europe and is included in many cuisines. It’s also used as an herbal remedy for pain, digestive distress, motion sickness and nausea,.

Turmeric has also been historically grown in southeast Asia, with India still being the primary producer. It is known as the golden spice thanks to its anti-inflammatory properties. It has a beautiful rich, golden yellow color with a strong fragrance. It has been used for centuries for both flavor and color.

Pain Relieving
Immune Boosting
Stomach Soothing
Anti-Inflammatory
Heart Healthy
Antioxidant Rich

How To Make Ginger Turmeric Carrot Soup

This soup is easy to make. Since you’re going to blend everything the chopping doesn’t have to be perfect. Simply cut everything into medium size pieces.

Saute the onions, garlic and ginger in coconut oil. Add the turmeric.

Then add the fennel, carrots, and squash. (If you don’t have butternut squash you can use additional carrots.) Stir to coat with the turmeric.

Add the broth and coconut milk and simmer for 20 minutes, until vegetables are soft.

Once the soup is cooked, add it to a blender and blend until creamy.

This Ginger Turmeric Carrot Soup will soothe your body, mind and spirit this winter. It’s flavorful, bright and beautiful, packed with antioxidants, easy to make and seriously delicious.

Enjoy it for breakfast. It has a good amount of protein, fats and carbs to keep you satisfied all morning. Have it with a salad for lunch, or as an appetizer for dinner.

If you like this recipe try these other delicious soothing soups:

Cleansing Turmeric Vegetable Soup

Healing Autumn Vegetable Turmeric Soup

Cheesy Broccoli Soup with Leeks and Potatoes

Cozy Mushroom Vegetable Soup

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