Immune Boosting Carrot Ginger Soup (vegan, gluten-free)
This creamy immune boosting carrot ginger soup is perfect for chilly nights and when sick season starts. The sweet carrots, warming ginger, and anti-inflammatory turmeric come together in a creamy soup that tastes as comforting as it is good for you. A splash of coconut milk makes it velvety smooth without any dairy, and the fresh lemon at the end brightens the whole bowl.
It’s vegan, gluten-free, made in one pot, and simple enough to throw together on a weeknight or when you start feeling under the weather.
Why This Recipe Works
Ginger and turmeric do more than add flavor. Both are known for their anti-inflammatory and immune-supporting properties, and together with garlic, they turn this soup into something that actually feels like it’s doing you good, not just tasting good.
Blending creates a naturally creamy texture. No flour, no cream, no roux, just carrots and broth blended until silky smooth, with coconut milk added at the end for richness.
One pot, minimal steps. Everything cooks in a single pot from start to finish, and the blending happens right at the end, which means easy cleanup and very little hands-on time.
This carrot ginger soup is the kind of recipe worth keeping on hand all season. It’s made with simple ingredients and in one pot, making it an easy cozy meal. Whether you’re fighting off a cold or just want something nourishing on a chilly night, this one delivers.
If you make this immune boosting carrot ginger soup, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Immune Boosting Carrot Ginger Soup (vegan, gluten-free)
Ingredients
- 1 Tbsp extra virgin olive oil
- 1/2 yellow onion, chopped chopped
- 4 garlic cloves, minced minced
- 1 inch ginger, minced (about 1 heaping Tbsp)
- 1/2 tsp sea salt
- 1 tsp ground turmeric
- 1/4 tsp cracked black pepper
- 4 cups chopped carrots
- 4 cups vegetable broth
- 1 bay leaf
- 1 cup full-fat coconut milk (from the can)
- 1 Tbsp lemon juice
Instructions
- Add the olive oil to a large pot over medium high heat. Add the onions and saute for 2-3 minutes until lightly golden.
- Add the carrots, garlic, ginger, salt, pepper, and turmeric. Saute for 3 minutes.
- Add the vegetable broth and bay leaf. Stir and let it come to a boil. Then cover and simmer for 20-25 minutes, or until carrots are tender.
- Remove bay leaf. Blend the soup either with an immersion blender or in a blender. I find the blender to work better and give a creamier, smoother texture.
- Add the coconut milk and lemon juice. Blend again until creamy and combined. Taste and adjust seasonings. Top with an extra drizzle of coconut milk, some pumpkin seeds, and cilantro if desired. Enjoy!
