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Creamy Anti-inflammatory Carrot & Fennel Soup with Hart & Soul Beef Bone Broth, Turmeric and Ginger.


  • 2 pouches of Hart & Soul Beef Bone Broth
  • 2 white onions
  • 1 fennel bulbs
  • 10 medium carrots
  • 2 big white potatoes
  • 10 g fresh ginger
  • 10 g turmeric powder
  • 750 ml water
  • 150 ml coconut milk
  • 1 tbsp coconut oil
  • Pumpkin seeds to serve


  • Chop up all the vegetables and set aside in separate bowls.
  • Add a little coconut oil to a big pot, and cook the onion and fennel till they turn translucent.
  • Add the carrots and potatoes to the pot, give it a big stir and add the Hart & Soul beef bone broth and water.
  • Add the ginger and turmeric.
  • Bring the soup to a boil, turn down the heat and let it simmer for about 30 minutes.
  • When the carrots and potatoes are soft, blend until you get a smooth soup.
  • Add the coconut milk, and bring the soup to a boil once again. Turn off the heat the moment the soups starts boiling, and the soup is ready to be served.
  • Toast with pumpkin seeds.
  • Enjoy!