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Carrot Soup with Ginger and Turmeric Recipe

Carrot Soup with Ginger and Turmeric Recipe

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4.6 from 93 reviews

This vibrant carrot soup with ginger and turmeric is creamy, bright, and full of immune-boosting flavors. Fresh ginger and turmeric root add warmth and depth, while a splash of orange juice balances the earthiness of carrots and sweet potato. Finished with a swirl of coconut milk and optional garnishes like toasted pistachios or fresh herbs, it’s a satisfying, nourishing bowl perfect for weeknight dinners or cozy lunches.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 2 tablespoons olive oil or coconut oil
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 2 pounds carrots, peeled and chopped
  • 1 medium sweet potato, peeled and chopped
  • 1-inch piece fresh ginger, peeled and minced (or 1 teaspoon ground ginger)
  • 1-inch piece fresh turmeric, peeled and minced (or 1 teaspoon ground turmeric)
  • 1 orange, freshly squeezed
  • 6 cups vegetable broth or chicken broth, plus more if needed
  • Salt and ground black pepper, to taste
  • 3 tablespoons coconut milk, plus more for topping (optional)

Optional Toppings

  • Coconut milk
  • Red chili flakes
  • Croutons
  • Toasted pistachios
  • Fresh herbs such as parsley, thyme, or basil

Instructions

  1. Sauté the Aromatics: In a soup pot or Dutch oven, heat the oil over medium heat. Add the onion, celery, carrots, and sweet potato. Sauté, stirring frequently, for about 4 minutes to soften slightly.
  2. Add Ginger and Turmeric: Stir in the ginger and turmeric. Continue to sauté for another 3 minutes, or until the onions are translucent and the vegetables look bright and glossy. This step blooms the spices and builds flavor.
  3. Add Liquid and Simmer: Pour in the freshly squeezed orange juice and vegetable (or chicken) broth. Mix well and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20–25 minutes, until the vegetables are tender and easily pierced with a fork.
  4. Blend the Soup: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender or food processor and blend until velvety.
  5. Season and Enrich: If you blended the soup in a blender, return it to the pot. Season with salt and ground black pepper to taste. If using coconut milk, add it now and simmer gently for 5 more minutes, stirring occasionally to prevent sticking.
  6. Garnish and Serve: Ladle the soup into bowls. Garnish each serving with a swirl of coconut milk (if desired), a sprinkle of chili flakes, toasted pistachios, croutons, and/or fresh herbs as preferred. Serve hot and enjoy!

Notes

  • To make the soup completely vegan, use vegetable broth and coconut oil.
  • If you don’t have fresh turmeric or ginger, ground versions work well—just adjust to taste.
  • The orange juice adds a bright note, but you can skip it for a more earthy flavor.
  • This soup stores well in the fridge for up to 4 days and freezes beautifully.
  • You can thin the soup with water or more broth if it gets too thick after blending.
  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Side-dishes
  • Method: Stovetop
  • Cuisine: Global, Fusion
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving (about 1 cup)
  • Calories: 140
  • Sugar: 8g
  • Sodium: 650mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 2g
  • Cholesterol: 0mg

Find it online: https://sophiasplate.com/carrot-soup-with-ginger-and-turmeric-recipe/