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.
Rosie says
Delicious! Especially with fresh turmeric root. I did add a bit more ginger and turmeric than suggested because we like the warmth and it worked well.
Nicely anti inflammatory too.
Thanks so much!
Rosie
Lorrae says
With the 1.5 pounds of carrots, is this there weight once peeled, stems removed etc please?
Many thanks
Lorrae Jones says
Do you simmer with lid on or off please?
Sylvie says
Partially on.
Lorrae says
Great thank you.
Robin says
Just made it. Success! Super easy. Let’s just say I’m not a whiz in the kitchen. But this was easy and fast. Very good. Found a coconut milk yogurt that worked perfect. Parsley was nice touch. Making this again for sure. Thank you. (Used fresh ginger but powder Tumeric. I think fresh would pack an even greater punch!)
Alexander says
Cooking it now and it smells great. Using the light color carrots with three orange colored carrots, getting ready to blend.
Thank you I will enjoy.
Diana says
This looks amazing. I'll definitely make this but I think I'll sprinkle some fresh coriander leaves over the yoghurt. Yum
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.
Thanks!