A delicious, warming soup for those with a sensitive digestive system.

Serves 4


  • 8 carrots, peeled and diced
  • 2 zucchinis, diced
  • 2 parsnips, peeled and diced
  • 1 tablespoon olive oil
  • 1 inch fresh ginger, peeled and grated
  • 5 cups water or vegetable stock
  • 2 tablespoons canned, full fat coconut milk
  • 1 teaspoon ground turmeric
  • Salt and pepper, to taste


  • Heat the olive oil in a large pot over medium heat.
  • Add the carrots and parsnips and cook gently for 3 minutes.
  • Add all remaining ingredients.
  • Simmer over low heat until all the vegetables are soft.
  • You can puree the soup before serving, or leave it chunky, depending on what you prefer.