Fermented Ginger Carrot Soup for Bloating Relief

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A gut-soothing soup featuring fermented ginger to reduce inflammation and bloating, with naturally sweet carrots for gentle digestion during Whole30. This Asian-inspired Whole30 recipe (anti-inflammatory), ready in about 50 minutes, pairs carrots, ginger, kombu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large carrots
• 1.5 oz ginger
• 1 sheet kombu
• 1 tbsp coconut aminos
• 2 tbsp avocado oil
• 4 cups filtered water
• 1/2 tsp sea salt
• 2 tbsp fresh cilantro

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Instructions

1. Step 1: Peel and dice 4 large carrots into 1/2-inch cubes. Grate 1.5 oz ginger until it forms a paste. Heat 2 tbsp avocado oil in a pot over medium heat, then add the carrots and grated ginger. Sauté for 5 minutes until carrots begin to soften and ginger smells fragrant.
2. Step 2: Add 1 sheet kombu, 4 cups filtered water, and 1/2 tsp sea salt to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes until carrots are fork-tender.
3. Step 3: Remove kombu, then blend the soup until completely smooth using an immersion blender. Stir in 1 tbsp coconut aminos and simmer uncovered for 3 minutes until slightly thickened. Garnish with 2 tbsp fresh cilantro before serving.