Carrot and Ginger Anti-Inflammatory Soup

Mar 8

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This delicious Carrot and Ginger Anti-Inflammatory Soup is a tasty and delicious way to incorporate more anti-inflammatory foods into your diet.

Carrot and Ginger Anti-Inflammatory Soup in a white bowl.

It is packed with fresh carrots, butternut squash, sweet onion and fennel and flavored with ginger, turmeric and garlic. Once the soup has had time to cook, it gets blended all together, and to make it super creamy and velvety, you add a can of coconut milk. You will love this healthy soup!

If you are looking for more soup recipes, try my: Gluten Free Orzo and Chicken Soup with Lemon, Easy Gluten Free Pasta Fagioli Soup or Honeynut Squash and Apple Soup.

Jump to Recipe

Why You’ll Love This Recipe?

It is anti-inflammatory. Both carrots and ginger are known for their anti-inflammatory properties, helping to reduce inflammation in the body.
It is easy. This entire recipe is made in one pot and uses simple ingredients. Once all the ingredients are added to the pot, you will let it simmer for about 20 minutes, giving you time to prepare a salad to go along with it. This is a great option for a quick and healthy meal!
It will fill you up! This hearty soup is packed with nutrient rich ingredients that will not only make you feel good, but will fill you up too!

Ingredients

Here are notes about the ingredients needed to make this healthy soup. All of these ingredients can be found at your local grocery store or an online retailer.

Avocado oil: I recommend Chosen Foods 100% Pure Avocado Oil.
Onion: Use a sweet onion or shallots
Fennel: Use one large or two small heads.
Carrots
Squash: You can use either fresh or frozen butternut squash. I prefer to use the frozen, already chopped variety!
Garlic: Use minced fresh garlic cloves.
Ginger: Grated fresh ginger will give you the best flavor.
Turmeric powder
Salt & black pepper
Bone broth: Any bone broth variety will work.
Coconut milk: Use a can of full fat coconut milk for the best flavor and texture.

Carrot and Ginger Anti-Inflammatory Soup Ingredients.

Step-By-Step Instructions

Here is how to make this great soup.

Step 1: In a large dutch oven or saucepan, heat the avocado oil until hot.

Step 2: Add the fennel, onions, carrot, and butternut squash (if using fresh). Sauté for 5-7 minutes or until the veggies begin to soften.

Step 3: Add the garlic, ginger, turmeric, sea salt, and pepper. Sauté for a few more minutes.

Step 4: Add the bone broth and butternut squash (if using frozen). Bring the mixture to a boil, cover, reduce the heat to low and allow it to simmer for 20 minutes. 

Step 5: Once the soup is cooked, use an immersion blender and blend until smooth.

Step 6: Taste, adjust any seasonings if needed and serve.

Carrot and Ginger Anti-Inflammatory Soup Process Photo.

Expert Tip

Taste the soup before serving and adjust the seasonings as needed.
If you are using fresh butternut squash, add it when you add the carrots. If using frozen, add it when you add the broth.
Reserve a bit of the coconut milk to drizzle on the top for serving for an elegant look!

Variations

Use olive oil in place of the avocado oil, if desired.
You can use vegetable broth in place of the bone broth.

Serving Suggestions

Serve this healthy carrot soup recipe with a nice salad and a piece of your favorite bread.

carrot and ginger anti inflammatory soup in white bowls with an immersion blender on the table.

Frequently Asked Questions

Can I use a regular blender instead of an immersion blender?

Yes, but be very careful! To do this, transfer half of the soup into the blender. Place the cover on the blender, but remove the center of the cover, open the pour spout to allow steam to escape or leave the top ajar. Place a clean kitchen towel over the opening before blending. Repeat with the remaining soup.

What can I garnish the soup with?

Feel free to garnish the soup with a drizzle of coconut milk. Sprinkle some fennel fronds on top or your favorite fresh herb. A little sprinkle of pumpkin seeds is a great touch too!

What can I do with leftovers?

Store completely cooled leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave until heated through. Freeze the cooled soup in airtight containers for up to 3 months in the freezer. Thaw in the refrigerator and heat on the stove or in the microwave until heated through.

More Easy Recipes

Gluten Free Pumpkin Muffins with Dairy Free Icing: These gluten free, dairy free and vegan pumpkin muffins are scrumptious by themselves and even better smothered with icing!

Vegan and Gluten Free Pumpkin Chocolate Brownies: These decadent vegan and gluten free fudge pumpkin brownies are just what you need! The swirls of pumpkin give it a cheesecake-like flavor, when actually, it’s a dairy free yogurt/pumpkin purée combo with subtle hints of pumpkin pie spice!

Garden Fresh Dill Pickles: These pickles are super simple to make and you really can’t mess them up. They are bursting with that dill pickle taste! Perfect to serve with a summer burger, or even as a crunchy afternoon snack.

If you make this recipe, don't forget to come back and leave a 5-star rating and a comment below.

Many Hugs,

Cathleen

soup, carrot and ginger, anti-inflammatory

soup, sauces

Yield: 6

Author: Cathleen Crobons