Enjoy two simple, 20-minute, one-pot carrot ginger soups. They’re vegan, gluten-free, packed with nourishing fall ingredients, and one of my favorite soups when the temperatures start to drop.
Carrots are nutritional powerhouses. They’re especially rich in beta-carotene, the antioxidant pigment responsible for their beautiful orange color. Your body converts beta-carotene into vitamin A, which supports eye, skin, and immune health. Carrots also provide fiber, potassium, vitamin K, and vitamin C.
Because vitamin A is fat-soluble, I love pairing carrots with a healthy fat. The coconut milk in my turmeric carrot ginger version makes the soup deliciously creamy while helping your body absorb those fat-soluble nutrients.
Then there’s ginger—one of my favorite anti-inflammatory ingredients. Ginger contains powerful plant compounds, including gingerols, and has been used for centuries to support digestion and help with nausea. I add turmeric and black pepper to the first version for even more antioxidant and anti-inflammatory goodness. The second version adds red lentils for additional fiber, complex carbohydrates, and plant-based protein.
Enjoy these soups warm, or store them in individual glass jars for an easy grab-and-go option. They freeze beautifully, too, so make a big batch and save some for those busy fall days.
Enjoy the simplicity and clean ingredients!
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