Anti Inflammatory Creamy Coconut Carrot Soup with Turmeric & Ginger
This silky, vibrant soup is the kind of bowl that genuinely makes you feel good from the inside out. Sweet carrots are simmered until completely tender, then blended smooth with a base of fragrant garlic, fresh ginger, and a generous hit of ground turmeric — one of the most celebrated ingredients in the anti-inflammatory kitchen. Full-fat coconut milk gets stirred in at the end, giving the soup a rich, velvety body and a subtle sweetness that balances the warm spice beautifully. A squeeze of fresh lime juice right before serving brightens everything up and keeps the flavors lively rather than heavy. The whole pot comes together in under an hour and serves four, making it an easy weeknight win or a meal-prep staple you'll actually look forward to reheating. Optional pumpkin seeds on top add a satisfying crunch and a little extra nutrition without complicating the recipe at all. It's the rare comfort food that works just as hard for your body as it does for your taste buds.
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- ¼ tsp cayenne pepper (optional)
- 1 ½ lb carrots, peeled and cut into 1-inch pieces
- 3 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
- 2 tbsp fresh lime juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1–2 tbsp pumpkin seeds (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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