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Published on May 01, 2020

Ginger & Turmeric Carrot Soup

Delicious AND chock-full of anti-inflammatory ingredients, this soup won rave reviews when it was served to attendees at the November 2019 Wellness Trail!

Yield: 4 Servings

Ingredients:

  • 1 tablespoon olive oil
  • 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
  • 1 tablespoon grated ginger (about 2" piece)
  • 1 tablespoon turmeric powder
  • Salt & pepper to taste
  • 3 cups low sodium vegetable broth
  • 1 can lite coconut milk

Instructions:

  1. Heat the olive oil in a large Dutch oven or saucepan. Add the fennel, leeks, carrots, and squash. Saute for 3 - 5 minutes until the veggies start to soften. Add the garlic, ginger, turmeric, salt, and pepper, and saute for a few more minutes.
  2. Add the broth and coconut milk. Bring the mixture to a boil, cover and simmer for 20 minutes.
  3. Once the soup is cooked, add it to a blender and blend until creamy. You could also use an immersion blender. Taste and adjust seasonings to your taste.

Serve immediately with a dollop of coconut yogurt and enjoy!

Source: https://www.simplyquinoa.com/anti-inflammatory-ginger-turmeric-carrot-soup