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Soothing Ginger-Turmeric Carrot Soup (Vegan, Paleo)

By February 1, 2021October 7th, 2022Dairy Free, Gluten Free, Paleo, Vegan, Whole30

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! 

Soothing Ginger-Turmeric Carrot Soup over view

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

Soothing Ginger-Turmeric Carrot Soup side view

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. 

Soothing Ginger-Turmeric Carrot Soup over alone

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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If you give this recipe a try, please let us know what you think! Give it some stars or leave a comment. ♥

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Soothing Ginger-Turmeric Carrot Soup

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  • Author: Ingrid DeHart
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


This amazing Ginger-Turmeric Carrot Soup is anti-inflammatory and great for calming your body, mind and spirit!


  • 1 tablespoon ghee or coconut oil
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 2” piece  ginger, chopped or grated (about 1 tablespoon)
  • 1 tablespoon turmeric powder
  • ½ teaspoon Celtic sea salt
  • ¼ teaspoon black pepper
  • 1 cup chopped fennel
  • 3 cups chopped carrots
  • 1 cup chopped butternut squash (or more carrots)
  • 4 cups vegetable broth or bone broth
  • 1 (13.5 oz) can coconut milk
  • 2 Tablespoons lemon juice, more to taste
  • Fennel fronds for garnish, optional


  1. Heat the oil in a large soup pot on medium. Add onions and sauté 2 minutes until they begin to soften.
  2. Add the garlic and ginger. Sauté 1 minute until fragrant.
  3. Add turmeric, salt, and pepper, sauté for another minute.
  4. Add the fennel, carrots, and squash. Stir to coat with the turmeric.
  5. Add the broth and coconut milk. Bring the mixture to a boil, cover and turn down to simmer for 20 minutes, until vegetables are soft.
  6. Once the soup is cooked, add it to a blender and blend until creamy. You could also use an immersion blender.
  7. Add lemon juice, taste to adjust salt and pepper.
  8. Garnish with fennel fronds.


Nutrition information is with chicken bone broth.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Simmer
  • Cuisine: Vegan, Paleo, Gluten-Free, Whole30

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