Anti-Inflammatory Carrot Soup
To be fair, it’s more often than not soup weather to me, I could truly enjoy soup just about any day.
it’s such an easy way to get a serving of veggies in, and a nice break for my digestion. But this was especially a soup kind of day in Orlando. Cold and rainy. I am here for enjoying some warming soup on the couch while watching movies. Sound like a great saturday to anyone else?
If you’re out of soup ideas and wanting something a little different in the rotation, maybe try this one: Anti-inflammatory Carrot soup!
Anti-Inflammatory Soup
Author: Consciously Coastal
prep time: 15 | cook time: 20 | Servings: 6-8
Ingredients:
- 1 tbs evoo
- 1 yellow onion, chopped
- 3-4 sticks of celery, chopped
- 1 leek, cleaned and sliced
- 4-5 carrots, peeled and chopped
- 1 c organic pumpkin puree (can sub for butternut squash!)
- 3 garlic cloves, sliced
- 2” peice of ginger, peeled and sliced
- 2 tsp turmeric powder (could also use fresh!)
- 3 c organic vegetable broth
- 1 (14.5 oz) can coconut milk
- Himalayan salt + fresh black pepper to taste
Instructions:
- Heat the olive oil in a large pot or dutch oven on medium heat. >2. Add the onion, leek, carrots, and pumpkin (or squash). Saute for about 5 minutes until the veggies start to soften.
- Next add the garlic, ginger, turmeric, salt, and pepper, sauteing for a few more minutes.
- Once ready, add the broth followed by the coconut milk. Bring the mixture to a boil, cover, then simmer for 15-20 minutes.
- Once the soup is cooked turn the stove off and remove from heat, give it a little time to cool down.
- Once not piping hot- add it to a blender and puree until creamy. For this soup you could also use an immersion blender if you’d like. Feel free to top this with some dairy free yogurt, fresh herbs, or toasted nuts!