Recipe of the Month: Three Ginger Anti-Inflammatory Carrot Soup

Author: Alison Murray @ Om Nom Ally
Recipe type: Soups
Cuisine: Egg-free, gluten-free, grain-free, nut-free, soy-free, wheat-free. Vegan

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins

Serves: 4

Carrot Ginger SoupThis soup uses some of my favorite anti-inflammatory foods, three herbs from the ginger (Zingiberaceae) plant family; ginger, turmeric and galangal. Pungent, spicy and flavorful; the volatile oils in these rhizomes are also loaded with antioxidants, promote circulation and aid digestion. Ginger and turmeric are also used in herbal medicine as ‘aromatics’. A flavor bomb for a healthy gut, I could honestly claim that every single ingredient in this soup is included to boost your protection against low-grade inflammation and enhance your digestive power.


• 1 tbsp coconut oil
• 1 medium brown onion, chopped
• 2cm piece fresh ginger, peeled and sliced
• 2cm piece fresh galangal, peeled and sliced
• 1cm fresh turmeric, peeled and sliced
• 1 long red chili, diced
• 600g carrots, washed and roughly chopped
• 2 cups vegetable stock
• 2 cups water
• 2 5cm lengths of lemongrass stalks, outer sections removed and bruised slightly with a mallet
• To serve
cultured cashew yoghurt or coconut cream

• Heat coconut oil in saucepan over medium-high heat. Add onion and sauté for 5 minutes, or until softened. Add ginger, galangal, turmeric and chili and cook for another 5 minutes, or until softened and aromatic.

• Add carrots and stock, then place lemongrass lengths into the soup. Bring mixture to a boil, and then lower heat to simmer for 15-20 minutes until carrots are softened. To test for doneness, prick carrot with a fork, if it slides off easily carrot is cooked.

Remove lemongrass stalks and discard. Blend soup in batches in a high-powered blender, or process with an immersion blender until smooth. Serve with vegan yoghurt, a drizzle of hot chili sauce or both.



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