Ginger Carrot Soup

Holiday parties often bring an abundance of indulgent foods, but if you're looking for healthier options that are still festive and full of flavor, anti-inflammatory recipes are a great choice! These dishes are not only nutritious but also packed with ingredients that help reduce inflammation, making them perfect for balancing out the more decadent foods typically found at holiday gatherings.

Why it's anti-inflammatory: Carrots are loaded with beta-carotene, while ginger is well known for its anti-inflammatory and digestive benefits.

Ingredients:

• 6 large carrots, peeled and chopped

• 1 tbsp olive oil

• 1 onion, diced

• 2 garlic cloves, minced

• 1-inch piece fresh ginger, peeled and grated

• 4 cups vegetable broth (low-sodium)

• 1/2 tsp ground turmeric

• 1/2 tsp ground cinnamon

• Salt and pepper to taste

• 1/4 cup coconut milk (optional, for creaminess)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.

2. Add the carrots, ginger, turmeric, cinnamon, salt, and pepper. Stir to combine.

3. Pour in the vegetable broth and bring to a simmer. Cook for 20-25 minutes, until the carrots are tender.

4. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).

5. Stir in the coconut milk for extra creaminess, and adjust seasoning if needed.