This healthy and easy to make carrot ginger turmeric soup is smooth and creamy with just the right amount of spice.
What do you do when you find yourself with one too many bunches of carrots taking up space in your fridge? The answer - make a pot of carrot ginger turmeric soup.
Filled with warming spices like ginger, turmeric, cinnamon and coriander it’s a richly flavored and heathy carrot soup that warms you from the inside out. Bright and velvety smooth, it’s like a little bit of sunshine in a bowl. The soup itself is simple to prepare and like most soups keeps well in the fridge for a few days so it’s a great one to make on a Sunday to have for lunch or dinner during the week.
It’s a creamy soup despite there not being any cream involved making it both dairy-free and vegan. The sweetness of the carrots is balanced by the warmth and earthiness of the spices creating a soup that’s warm and soothing with a little bit of a spicy kick. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Carrots - Chopped into 1-inch pieces.
- Oil – Use either coconut or extra-virgin olive oil.
- Garlic – Finley grate your garlic on a microplane or grater.
- Ginger – You’ll need a small piece of fresh ginger, peeled and grated.
- Turmeric - You’ll need a small piece of fresh turmeric, peeled and grated or use ½ tsp ground.
- Ground Spices – You’ll need cinnamon and coriander.
How to Make a Carrot Ginger and Turmeric Soup:
- You'll start by cooking some freshly grated ginger, turmeric and garlic along with a bit of ground cinnamon and coriander in the oil until fragrant.
- Next you’ll add your chopped carrots and water and simmer the whole thing until the carrots are tender. (The simmering liquid is nothing more than fresh water; don’t be tempted to use stock, as it detracts from the purity of flavors here.)
- Once the carrots are meltingly tender, the whole thing goes into the blender until silky and smooth.
- Serve the soup alongside a salad for a light lunch or as a starter for dinner.
More Carrot Recipes:
Carrot Ginger Turmeric Soup
This healthy and easy to make carrot ginger turmeric soup is smooth and creamy with just the right amount of spice.
Ingredients
- 2 Tablespoons/30ml coconut or extra-virgin olive oil
- 1 large or 2 small cloves of garlic, finely grated
- 1-inch piece of fresh ginger, peeled and grated
- 1-inch piece of fresh turmeric root, peeled and grated (or use ½ tsp ground)
- ¼ tsp ground cinnamon
- ¼ tsp ground coriander
- 1 lb/454g carrots, chopped into 1-inch pieces
- 1 teaspoon fine sea salt
- 4 cups/(about 1 liter) filtered water
- ¼ cup plain dairy-free yogurt (I like coconut yogurt here) for serving (optional)
- Freshly ground pepper to taste
Instructions
- Stirring constantly, heat the oil along with ginger, turmeric, garlic and ground spices in a large pot over medium heat until fragrant (about 2 minutes). Do not brown.
- Add carrots and salt, stir to coat. Add water, bring to a boil, then lower to a simmer and continue to simmer until carrots are tender, (about 20-25 minutes).
- Puree soup in a high speed blender until smooth. Return to pot if necessary to gently re-heat before serving. Serve hot with yogurt and freshly ground pepper to top if desired.
Notes
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Dairy-Free, Egg-Free, Nut-Free, Paleo, Vegan
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 173Total Fat: 14gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 608mgCarbohydrates: 12gFiber: 4gSugar: 4gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Cookbook Queen says
I am loving the texture of this gorgeous soup!!
Sarah Crowder 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.
Alison @ Ingredientsinc.net says
love this! I am totally making this
marla says
Such a beautiful soup + it looks so healthy & hearty at the same time!
Brian @ A Thought For Food says
How comforting this looks. This week has been a soup week with the snow and ice we've gotten. Where's spring???? I'm getting tired of this silly weather.
Amanda says
What a beautiful and seasonal dish Sylvie! I too love the increased sunshine!
Sommer@ASpicyPerspective says
Ooo that is one pretty pot of soup!
Marta 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!
Mallika 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.
Rosa says
Scrumptious and wonderfully spicy! Pure comfort in a bowl.
Cheers,
Rosa