Ginger, Turmeric Spiced Spring Carrot Soup Recipe

This brightly colored, vibrantly spiced ginger carrot soup is velvety smooth.

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Although it’s probably still awfully cold in most parts, around here the sun is bright and beautiful, the air is crisp and I for one am most grateful for that. Longer days and extra light always puts a smile on my face.

Now that the sun is out carrots of every color are becoming a familiar sight at the market right now, a sure sign that spring has finally arrived. ginger carrot soup recipe, turmeric, ginger, carrots, carrot soup, paleo, vegan

While carrots are available year-round, spring is the best time to enjoy them at their sweetest. The delicate flavor of springtime carrots hardly needs any embellishment, just enough to make them sing.

This bright, vibrantly spiced soup is the perfect canvas, velvety smooth and light. It’s the essence of spring kicked up with a hit of heat, a little sunshine in a bowl.

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The soup itself is simple affair of chopped carrots simmered with warm spices like ginger, turmeric and cinnamon then blitzed into a silky puree.

The simmering liquid is nothing more than fresh water and a few aromatics; don’t be tempted to use stock, as it detracts from the purity of flavors. The other star ingredient here is turmeric, which adds a bright orange hue and a powerful anti-inflammatory punch.

ginger carrot soup recipe, turmeric, ginger, carrots, carrot soup, paleo, vegan

I like to top mine with a good dollop of goat milk yogurt or swirl of coconut milk to soften the edges and round out the flavors. Serve it hot or chilled, this spicy spring carrot soup does double duty.

Serve it alongside a salad for a light lunch or solo as a starter for a dinner or brunch.

ginger carrot soup recipe, turmeric, ginger, carrots, carrot soup, paleo, vegan

Serves Serves 4 to 6

Hot or Chilled Ginger and Turmeric Spiced Spring Carrot Soup Recipe

This bright, vibrantly spiced soup is velvety smooth and light. It’s the essence of spring kicked up with a hit of heat, a little sunshine in a bowl.

20 minPrep Time

25 minCook Time

Save Recipe


  • 2 Tablespoons coconut oil
  • 2 to 3 small green onions, white and light green parts only, cleaned and chopped
  • 1 or 2 cloves of garlic, minced
  • 1-inch piece of ginger, peeled and grated
  • A pinch of red pepper flakes
  • 1 ½ pounds young carrots, sliced 1/2 inch thick
  • 1 tsp fine sea salt
  • ¼ tsp ground cinnamon
  • 1-inch piece of turmeric root, peeled and grated (or use ½ tsp ground)
  • Freshly ground pepper to taste
  • 4 cups (1 quart) filtered water
  • ¼ cup plain yogurt or full fat coconut milk for serving
  • Chopped flat leaf parsley or carrot fronds for garnish


  1. Melt coconut oil in a medium saucepan over medium heat. Sweat the green onions, garlic, minced ginger, and pepper flakes for 1 to 2 minutes or just until glossy. Do not brown or develop color.
  2. Add carrots, salt, cinnamon and turmeric and cook another 1-2 minutes, stirring occasionally. Add water and bring to a boil. Reduce heat, and simmer until carrots are very soft, 20-25 minutes.
  3. Puree soup in batches in a high speed blender.
  4. If serving cold, chill soup for at least 3-4 hours or overnight.
  5. Divide soup between 4 to 6 bowls and place a spoonful of yogurt or drizzle of coconut milk in center of each and finish with chopped parsley or carrot fonds and a pinch of additional salt and freshly ground pepper if desired.


Gluten-Free, Grain-Free, Paleo, Vegan (use coconut milk instead of yogurt to finish the soup)


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  1. says

    Absolutely stunning! 2 best ingredients, turmeric and ginger are so quintessential to Indian cuisine that I can’t possibly live without them. Love their combo with carrots.

  2. says

    I’m so jealous that it’s warm where you are! I’m in Krakow, Poland and we still have snow on the ground! This soup looks wonderful, can’t wait to try it on a warmer day!

  3. says

    Beautiful! And sounds just like the kind of thing I love to make/eat. Baby-friendly, too. Our local co-op usually has fresh turmeric and I’m always looking for new ways to use it.

  4. says

    I’m amazed by the velvety smooth consistency of this soup, and by the fresh turmeric, I have to track some down. Your photos are always stunning, but these are exceptional! I made coconut milk yogurt last week and that would be incredible in this soup, this is a must try for me, thanks.

  5. says

    I love carrot soup. And with the addition of ginger and turmeric, this sounds perfectly perfect! I love not only your recipes but your writing! xx

  6. says

    2 most faithful ingredients in an Indian kitchen, Ginger and Turmeric – I can’t imagine being without them. With your Ginger and Turmeric Spiced Spring Carrot Soup, I am sure this recipe must have been a winner. Looks stunning and delicious!

  7. says

    Gorgeous Sylvie! I’ve been seeing fresh tumeric in the store lately and now I know just what I am going to make with it! I know I am going to love this soup just by reading the ingredients .. well, that and it’s on your blog!!!

  8. says

    That’s an absolutely gorgeous bowlful and I love the way you’ve flavored it. You’ve also cast it in its prettiest light the way you’ve set the scene!

  9. Robert says

    Totally amazing! Healthy, delicious, and so easy to prepare.

    I substituted cilantro for parsley for a stronger flavor and topped with peanuts to accommodate my “runners appetite.”

    What a great start to my Saturday — an early morning group run and hearty soup for lunch 🙂

  10. Jesse Gabriel says

    Ich habe gerade ihren Blog entdeckt.
    Die Suppe sieht echt klasse aus, und sie kann mit diesen Zutaten nur gut schmecken.
    Wenn sie mal etwas neues versuchen möchten dann habe ich da eventuell noch einen Tipp. Wie wäre es mit Pumpernickel Croutons, einfach in kleine Würfel schneiden und in etwas Kokosfett, Butter oder Ghee anbraten und ein wenig Zimt darüberstreuen und auf die Suppe geben.

  11. says

    Such a beautiful soup, Sylvie! I always need some moment to pick which picture to pin because all of the pictures deserved to be pinned. I love ginger and carrot soup, but never tried with turmeric. Some new recipe to look forward to!

  12. Nicole says

    I ran across this recipe last week and tried it for my mom on Mother’s Day.
    As usual I got distracted from the pot on the stove and it cooked way down.
    I used a blender stick and it was the consistency of puree.
    We put it on the side of the plate with the rest of the food and it was absolutely delicious.
    I’m making it again this week, so I can bring it to work for lunch.

  13. Diana says

    This looks amazing. I’ll definitely make this but I think I’ll sprinkle some fresh coriander leaves over the yoghurt. Yum