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.
Nami | Just One Cookbook 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!
Jodye @ Chocolate and Chou Fleur says
This soup looks so amazingly creamy, and so beautiful! I love the flavor combination. I don't usually make soup once spring comes around, but I think I'll have to try this one.
Asmita says
This sounds like an awesome soup! Yummy!
Gerry @ Foodness Gracious says
Truly creamy looking and I love the rainbow carrots right now.
Kitchen Belleicious says
the color alone is enough to make anyone want to try this dish let alone a carrot lover like myself:)
Whitney @ The Newlywed Chefs says
Hi Sylvie! This recipe looks like a perfect way to start the spring season. I love that you used coconut oil!
ea-the spicy rd says
Gorgeous soup Sylvie! Wish I could use my carrots that are starting to grow in my garden, but they're still itty bitty. Love the addition of tumeric-so healthy too!
Jesse Gabriel says
Hallo.
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.
Grüße,
Jesse
Carolyn says
Turmeric is supposed to be sooooo good for you. Love it in this soup!
thyme (Sarah) says
Come to think of it...I have never made a carrot soup. I love carrots so perhaps it is time for this one. It looks beautiful!