Carrot Ginger Turmeric Soup
Carrot Ginger Turmeric Soup is a smooth, nourishing blend of sweet carrots, warming ginger, and earthy turmeric. Naturally creamy and packed with flavor, this easy one-pot soup is both comforting and refreshing.
Equipment
- Large pot For cooking the soup
- Immersion Blender For blending the soup
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon turmeric powder
- 4 cups carrots chopped
- 4 cups vegetable broth
- 1 cup coconut milk or more broth for a lighter version
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- 1 tablespoon lemon juice freshly squeezed
- ¼ teaspoon cayenne pepper optional, for spice
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until softened.
- Stir in garlic, grated ginger, and turmeric powder. Cook for another minute, stirring frequently.
- Add chopped carrots and stir to coat with the aromatics.
- Pour in vegetable broth and bring to a simmer. Cook for 15 minutes until the carrots are fork-tender.
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until creamy.
- Return the blended soup to the pot. Stir in coconut milk, salt, and black pepper. Simmer for another 2 minutes.
- Stir in fresh lemon juice and adjust seasoning to taste. If using cayenne pepper, add now for extra heat.
- Serve hot, garnished with extra coconut milk, fresh herbs, or toasted nuts for crunch.
Notes
- For extra depth, roast the carrots before blending.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Pair with crusty bread, roasted chickpeas, or a fresh salad.
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