Carrot, Ginger and Turmeric Soup

This punchy soup feels like a cup of warm sunshine, making it the perfect winter warmer.  Easy to make, easy to store and packed full of anti-inflammatory ingredients like carrot, ginger and turmeric - just want the (functional / holistic) doctor ordered.

Prep 10 mins | Cook 30 mins | Serves 4



  • 1 tbs EVOO
  • 1 leek, sliced
  • 1 fennel -  chopped 
  • 3 cups carrots - diced
  • 1 cup pumpkin - diced
  • 2 garlic clove - minced
  • 1 tbs grated ginger (about a 2-inch piece)
  • 1 tbs turmeric (powder or freshly grated)
  • Salt & pepper to taste
  • 3 cups filtered warm water
  • 3 tbs A.M. Cleanse Body Glue
  • 1 can coconut milk 


  1. Heat the olive oil in a large saucepan. Add the fennel, leeks, carrots, and pumpkin and sauté for 3-5 minutes - until the veggies start to soften. Add the garlic, ginger, turmeric, salt, and pepper, and cook for a few more minutes.
  2. Mix the A.M. Cleanse Body Glue into the warm water then add to the saucepan along with the coconut milk. Bring the mixture to a boil, cover, and simmer for 20 minutes or until all veg is soft.
  3. Allow the soup to cool a little then use a stick blender or regular blender to blitz till smooth and creamy. Taste and adjust the seasonings to your personal preference.
  4. Serve with a dollop of coconut yogurt and enjoy! 
  5. Optional : top with crispy bacon bits, coriander or parsley.

TIPS - double or triple the recipe and freezer for later.  This soup will keep for up to 5 days in the fridge (stored in an airtight container) and will freeze for up to 6 months.