Endometriosis & Anti-Inflammatory Friendly Roasted Carrot & Ginger Soup

In October, I had surgery to remove a dermoid cyst that was the size of an orange (approximately 5cm)!! and stage two endometriosis. My surgeon was Dr. Jamie Kroft at Sunnybrook Hospital in Toronto, and I am so grateful for her! If it wasn’t for Dr. Kroft- my endo would have never been diagnosed or removed.

As I still deal with recovery, which includes inflammation – I decided I wanted to start healing my gut/body through food by incorporating more anti-inflammatory recipes & dishes into my everyday life. Also, with the help of Anne from Energy Treet Studios (truly my guiding source to navigating this) I have seen a huge difference! This roasted carrot & ginger soup is truly something I keep in my fridge/freezer at all times and it is so good year-round!

Anti-Inflammatory Ingredients

Carrots: A Vibrant Source of Nutrition

Carrots are packed with beta-carotene, an antioxidant that can help combat inflammation and support immune health. Roasting them intensifies their natural sweetness and enhances their nutritional value.

Ginger: Nature’s Anti-Inflammatory

Ginger is renowned for its anti-inflammatory and pain-relieving properties. It contains gingerol, a bioactive compound that can help alleviate discomfort associated with endometriosis.

Coconut Milk: Creamy Goodness with Anti-Inflammatory Benefits

Coconut milk not only lends a rich, velvety texture to the soup but also provides healthy fats that support anti-inflammatory responses in the body.

Equipment Needed

*all of my recommended products are linked below!*

1. Cutting Board and Knife: For chopping the carrots, onion, garlic, and ginger.
2. Baking Sheet: To roast the carrots in the oven.
3. Large Pot or Dutch Oven: For sautéing, simmering, and blending the soup. My Le Creuset Dutch Oven is my favorite and I have had it for over 5+ years.
4. Immersion Blender or Stand Blender: To puree the soup to a smooth consistency. An immersion blender allows you to blend the soup directly in the pot, while a stand blender requires transferring the soup in batches. I use the KitchenAid Immersion Blender or the Vitamix Blender!
5. Measuring Cups and Spoons: For accurate measurement of ingredients.
6. Wooden Spoon or Stirring Utensil: For stirring and combining ingredients in the pot.
7. Can Opener: If using canned coconut milk.
8. Cooking Oil: Olive oil or another cooking oil for sautéing.
9. Salt and Pepper: To season the soup.

Optional:

11. Citrus Zester or Grater: If you want to add a bit of citrus zest to enhance the flavor.
12. Sieve or Strainer: If you want an even smoother texture, you can strain the soup after blending.
13. Oven Mitts: To handle the baking sheet when roasting the carrots.

Watch the Recipe Video

Endometriosis-Friendly Roasted Carrot and Ginger Soup

Endometriosis & Anti-Inflammatory Roasted Carrot & Ginger Soup

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5 from 4 Review

Prep Time:10 minutes mins

Cook Time:2 hours hrs

Yields: 4

Ingredients

• 1 lb carrots, roughly chopped
• 2 garlic bulbs
• 1 tbsp avocado or olive oil
• 1 tbsp cumin
• 1/2 lemon, sliced
• 1/2 lemon, juiced
• 2 cups red lentils, washed
• 4 cups vegetable broth
• 1 can coconut milk
• 1 red onion, diced
• 4-5 stalks of celery, diced
• 2 tbsp turmeric
• 2 bay leaves
• 2 tbsp cumin
• salt & pepper
• 1 tbsp fresh ginger, grated

Garnish

• pumpkin seeds, cilantro & coconut milk

Instructions

• Preheat oven to 375F degrees. Line a baking sheet. with parchment paper. Add carrots to baking sheet. Season with olive oil, cumin salt & pepper. Mix together until carrots are evenly coated. Cut off heads of garlic bulbs. Add olive oil, salt + pepper to head of garlic and wrap in tin foil. Add to baking sheet and add to oven for 30-35 minutes until carrots are roasted. Remove carrots and leave garlic for another 10-12 minutes. 
• Add lentils to a bowl with cold water. Let sit for 30 minutes and set aside. Add olive oil to dutch oven or soup pot over med-high heat. Add in onions and cook 5-6 minutes until soft. Add in celery and season. Once veggies are soft, add in carrots and squeeze in roasted garlic. Mix together and add in seasonings, salt & pepper. 
• Add veggies to a blender with a vegetable brother or use an immersion blender. Blend until smooth. De-glaze the pot with lemon juice. Add in soup and bring the temperature to low-med. Add in coconut milk, bay leaves lentils and lemon slices. Cover and let simmer for 30-45 minutes. Continue to taste the soup and season as necessary. 
• Once soup is ready, remove bay leaves and lemon slices. Garnish with coconut milk or yogurt, pumpkin seeds and cilantro. Serve and enjoy!