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
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.
Jennifer @ Delicieux says
What a gorgeous velvety soup Sylvie! Thankfully we'll be able to start enjoying soup here soon as the weather cools down. I'd love a bowl of this.
kale says
absolutely gorgeous. interesting idea to add the coconut milk on top... sounds delectable!
foodwanderings says
Love the color of this soup. Hey there stranger! Shulie
Rachel says
Making this now, and I almost can't handle how delicious it smells! Want to dab it behind my ears.
Karen (Back Road Journal) says
Even though it is technically spring, our weather still feels like winter. Your wonderful carrot soup served hot would be perfect. May I ask what the purple garnish is topping the soup.
Sylvie says
I topped it with a few pieces of mixed micro-greens for the pictures to give it a little bit of contrast in color.
Karen (Back Road Journal) says
Thanks...I can see that now.
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 🙂
Sylvie says
So glad you liked it!
Ellen says
Made this to go with dinner tonight and loved it so much, I might make it again tomorrow!
Sylvie says
I'm so happy to hear that!
Kankana says
Gorgeous color and I love the silky smooth feel of it!