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Soothing Ginger-Turmeric Carrot Soup

  • 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
  • Lemon juice 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. Taste to adjust salt and pepper.
  7. Serve with a squeeze of lemon.
  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

Keywords: anti-inflammatory soup, carrot ginger turmeric, carrot ginger soup