Ginger And Tumeric Carrot Soup Recipe (Anti-inflammatory)

Over the years, ginger and tumeric are known as anti-inflammatory ingredients. The ginger and tumeric carrot soup is yummy, tasty, amazing. Powerful anti-inflammatory recipe that aids digestion.

The soup is easy to cook, filled with flavor, and highly nutritious.

Total time: 50 minutes (Prep time: 10 mins, Cook time: 40 mins)

Ingredients For Making Ginger And Tumeric Carrot Soup (Anti-Inflammatory)

Olive oil – 1 tablespoon
Leek , cleaned and sliced – 1
Chopped fennel (1 small head)- 1 cup
Chopped carrots – 3 cups
Chopped butternut squash (or more carrots) – 1 cup
Garlic cloves , minced – 2
Grated ginger (about 2″ piece) – 1 tablespoon
Turmeric powder – 1 tablespoon
Salt & pepper to taste
Low sodium vegetable broth – 3 cups
Can lite coconut milk ( 14.5 oz ) – 1

How To Make Ginger And Tumeric Carrot Soup

Heat the olive oil in a large dutch oven or saucepan. Mix and add the fennel, leeks, carrots, and squash. Cook for 3 – 5 minutes until the veggies is soft, mix, and add the garlic, ginger, turmeric, salt, and pepper, and cook for a few more minutes
Add the broth and coconut milk. Bring the mixture to a boil, cover and simmer for 20 minutes.
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.