Healthy anti-inflammatory carrot soup with fenugreek seeds

Anti-inflammatory carrot soup with fenugreek seeds, sweet potatoes, red pepper, ginger and turmeric. It’s packed with nutrients, easy on the gut and packed with flavour. The creamy texture will allow your tastebuds to taste all of these amazing health ingredients to the fullest.

For me, soups are equal cold weather and candlelights. But after having lived in the UK for 3 years I now that a lot of people eat soup all day every day of the year. And heck, why not?! Soups are easy to digest which makes them ideal for an upset tummy or if you have problems digesting your food.

Bonus! This taste amazing too!

Why Are Soups Good for Digestion?

I actually have a very sensitive tummy and I always look for easy-on-the-gut foods when I feel bloated. Therefore I’ve made this soup MANY times over and over and it never fails. But WHY is it that soups are happy tummy food?

  1. Soups are cooked. Cooked foods are typically more gentle on your system than raw foods, especially when it comes to vegetables. The cooking/heating process breaks down the cell walls and makes it easier for your digestive system to break down the food.
  2. Soups are not “chewed”. This really relates to pureed soups (like this Ginger & Turmeric Carrot Soup) as these soups have been completely pureed before you eat them. The benefit of eating pureed food is that you don’t have to “chew” it. The food is already broken down once it hits your stomach, so it can easily move through your intestines in a more gentle way.
  3. Vegetable soups are nutritious. Most of the time, soups are made from nutrient-dense ingredients like herbs, spices, vegetables, and beans. Because the soup is full of those nutrients AND that it’s easy to digest, your body is able to absorb more of those nutrients into your system.

What is Anti-inflammatory food?

Have you ever noticed feeling especially bloated after a big dinner party or a holiday? I think most of us have. And why is that? Most people struggle with inflammation because we usually eat more of the foods that can cause inflammation – like gluten, refined sugar, dairy, alcohol etc. when on holiday or social events.

I really struggle with intolerance to gluten and dairy in periods when I’m stressed out. Therefore I’ve done a lot of reading on this subject and ginger, turmeric and carrots are winners when it comes to fighting inflammation.

anti-inflammatory carrot soup fenugreek seeds

Hello Ginger and Turmeric

  • GINGER: has been used for centuries to help calm an upset stomach. Ginger stimulates the production of bile, making it a wonderful digestive aid. Ginger also helps with diarrhoea and nausea.
  • TURMERIC: is a known anti-inflammatory ingredient. The active ingredient in turmeric is curcumin (which is activated with black pepper) and has been shown to help reduce inflammation. Not only in the gut but also throughout the body. Turmeric is also great at soothing the muscles in the digestive system. Finally, turmeric can also help relieve heartburn, gas and bloating.

If you’re looking for other boosting superfood recipes you can try my
Anti-inflammatory smoothie recipe with fresh turmeric here

Fenugreek seeds

What is fenugreek seeds? It’s a super herb/spice that most of all remind you of curry. The smell is simply delicious and you can eat it as it is, sprinkle it on eggs for example, or use it in your cooking.

Fenugreek is taken by mouth for digestive problems such as loss of appetite, upset stomach, constipation, inflammation of the stomach (gastritis). Fenugreek is also used for diabetes, painful menstruation, menopause, polycystic ovary syndrome, arthritis, poor thyroid function, and obesity. It is also used for conditions that affect heart health such as “hardening of the arteries” (atherosclerosis) and for high blood levels of certain fats including cholesterol and triglycerides.

Fenugreek is used for kidney ailments, a vitamin deficiency disease called beriberi, mouth ulcers, boils, bronchitis, infection of the tissues beneath the surface of the skin (cellulitis), tuberculosis, chronic coughs, chapped lips, baldness, cancer, Parkinson’s disease, and exercise performance*

Anti-inflammatory carrot soup that’s super creamy

The spices used in this soup adds not just flavour but also contrast each other in the most beautiful way. The lemon droplets just simply bring your tastebuds to heaven. As if that wasn’t enough, this soup is coconut milk-based = the flavour is delicious and the texture is incredible.

I know you’ll love this carrot soup – my hubby always buys readymade soups (SHAME on him, I know) and he said THIS is the best soup ever! He keeps asking me if I can make it again and again and… If you do end up making it, be sure to come back and let me know what you think with a comment!

Anti-Inflammatory Carrot Soup

This amazing Carrot Soup with fenugreek seeds is anti-inflammatory and great for digestion! It's packed with nutrients, easy on the gut and packed with flavour.

  • 4-6 l carrots
  • 1-2 m sweet potatoes
  • 1 red sweet/snack pepper
  • 2 cm fresh turmeric
  • 2 cm fresh ginger
  • 1-2 clove garlic
  • 1 stick celery
  • 1 tin coconut milk
  • 4 dl water ((400 ml))
  • 1 cube veggie or chicken bouillon
  • 1 tin chickpeas


  • 1 tsp curry
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 2-3 bay leaves
  • 1 tsp ground turmeric ((optional))
  • 1 tbsp fenugreek seeds (crushed)
  • 1 tbsp coconut oil


  • 1 organic lemon
  • Fresh parsley
  • 2 tbsp homemade spicy seed mix (see recipe below)
  1. Heat up coconut oil and ground turmeric in a large pot (I used coconut oil with turmeric but you can make your own by adding ground turmeric)

  2. Peel and chop all the vegetables into cubes. Don't forget to peel the celery as well. And then add to the pot – stir for a few minutes.

  3. Add spices and stir again to make sure you release all of the good flavours.

  4. Add water and bouillon.

  5. Simmer until the veggies are soft and fall of a meat needle/fork easily.

  6. Remove the bay leaves and add coconut milk. Blend to a puree and pour back into the pot. Add the chickpeas and give it a little simmer until the soup is hot.

    Serve with lemon wedges that you squeeze to create droplets directly into the soup, freshly chopped parsley and spicy seeds (pumpkin seeds, hemp, nigella seeds, sesame etc. on a hot pan with a little coconut oil and whatever spices you prefer. Toss and toast for a few minutes and allow to cool)


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