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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.
Print Recipe
overview shot of bowl of immune boosting carrot ginger soup
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes

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!
Servings: 4