Carrots and ginger are a classic pairing, and it turns out they're doing real favors for your gut while you're at it. If you like this style, our butternut squash soup and roasted red pepper tomato soup follow the same blend-and-simmer approach. Carrots bring pectin, a soluble fiber that ferments gently, and ginger has a long history of calming digestion when things feel off. Blended down into a silky soup, this meal is easy on a sensitive stomach without skimping on flavor.
Ingredients
- 6 carrots, peeled and chopped
- 1 onion, chopped
- 1 tablespoon grated fresh ginger
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot and saute onion until soft.
- Add ginger and cook 1 minute.
- Add carrots and broth, bring to a boil, then simmer 20 minutes until carrots are tender.
- Blend until smooth.
- Season with salt and pepper.
Nutrition Facts (per serving)
| Calories | 130 |
| Total fat | 7g |
| Total carbohydrates | 16g |
| Dietary fiber | 4g |
| Protein | 2g |
| Sodium | 480mg |
Why This Is Good for Your Gut
Carrots are rich in pectin, a soluble fiber that gut bacteria ferment slowly and gently into short-chain fatty acids without causing the bloating some fibers can trigger. Ginger contains gingerol, a compound shown to support gastric motility and ease digestive discomfort. Onion adds inulin, a prebiotic fiber that feeds beneficial bacterial strains.
Blend it up, ladle it out, and let your digestion take the rest of the afternoon off. For dinner ideas that keep the whole family's gut happy, see our guide to feeding kids for gut health.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
