Gentle Ginger Zucchini & Carrot Soup
A soothing, low-fiber soup to ease bloating and inflammation while providing essential nutrients for Whole30 recovery. This Asian-inspired Whole30 recipe (anti-inflammatory), ready in about 35 minutes, pairs zucchini, carrot, ginger 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
- 1 medium zucchini
- 2 medium carrot
- 1 tbsp ginger
- 2 tbsp coconut aminos
- 4 cups chicken bone broth
- 1/2 tsp sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Peel and dice 1 medium zucchini and 2 medium carrots into 1/4-inch cubes, then add to a pot with 4 cups chicken bone broth.
- Step 2: Grate 1 tbsp fresh ginger into the pot and bring to a gentle simmer over medium heat for 15 minutes until vegetables are fork-tender.
- Step 3: Stir in 2 tbsp coconut aminos and 1/2 tsp sea salt, then blend with an immersion blender until completely smooth and creamy.
- Step 4: Strain through a fine-mesh sieve if desired for ultra-smooth texture, then return to the pot to reheat gently.
- Step 5: Serve warm, ensuring the soup is at room temperature to avoid triggering nausea or bloating.
