This turmeric soup with carrots and ginger will hit the spot. The simple recipe blends carrots, turmeric, and ginger to make an ultra-comforting and anti-inflammatory broth.
Bookmark this recipe for the next time you feel like a super comforting bowl of soup. The ginger and turmeric in the soup make this broth ultra cozy.
This light broth is filled with layers and layers of flavor. Carrots, turmeric, ginger, onions, and garlic simmer in a pot alongside vegetable stock to make a flavorful and comforting bowl of soup.
It is the perfect dinner for that cold night, when you need a pick-me-up, for a quick immunity boost, or when you are craving something simple yet satisfying.
Your family will slurp up each drop of soup from their bowls. So much so that they won’t even realize they are eating a bowl full of healthy vegetables.
When you need a simple meal that will fill everyone up fast, this turmeric soup with carrot and ginger will be a great option.
Why You’ll Love This Recipe
- Health Forward. With carrots, ginger, and turmeric as the main ingredients, there is a full serving of vegetables to enjoy. Plus, coconut milk adds a creaminess that isn’t extra heavy like heavy cream.
- Budget Friendly. The main ingredients of carrots don’t break the bank and cook up a big pot of soup enough for multiple people.
- Good For Leftovers. The best part about this soup is that it is great for days on end. Make a big pot at the beginning of the week and be set for lunch and dinner for days to come.
- Bursting In Flavor. The few ingredients in the soup work overtime to provide layers and layers of flavor that build in the cooking process.
How To Make Turmeric Soup with Carrots & Ginger
If you have carrots in your fridge, you are already halfway there to make this soup. You’ll find the full ingredient list, along with the instructions for each step, down below.
- Carrots. Carrots cook down in the pot to create the base of the soup. The vegetable is flavorful but not overpowering and pairs well with the turmeric and ginger.
- Ginger. The freshly grated spice adds a zesty kick to the soup.
- Turmeric. Not only does turmeric provide an umami flavor, but it also gives the soup a beautiful color.
- Vegetable Stock. Simple vegetable stock simmers with the vegetables until soft.
- Coconut Milk. A simple swirl of coconut milk makes the soup into a restaurant-quality dish.
- Chop and Grate the Vegetables. Dice the onion and carrots into chunks. Don’t worry about them being even in size, as everything will end up blended together. Grate the turmeric and ginger finely and set to the side.
- Cook the Vegetables. In a large stock pot, add oil and let it heat. When the oil is hot, add in the onion and saute them until translucent in color, about 3 minutes. When the onions are done, add in the minced garlic, turmeric, and ginger. Let the spices cook for about a minute until they are fragrant.
- Add the Stock. Add the carrots to the pot and let them saute for about 2 minutes. When they have a slight cook on them, add in the vegetable stock and let everything simmer in the pan for about 20-25 minutes. The carrots should be soft and cooked through when ready.
- Blend and Serve. When the carrots are soft, use a stick blender or let the soup cool and transfer to a blender to blend everything together. Add the lemon juice and stir evenly. Serve the soup with a drizzle of coconut milk and top with some black sesame seeds.
Recipe Tips and Variation
- Let The Soup Cool. If you don’t have a stick blend and need to transfer the soup to a blender, let the soup mixture cool in the pan before moving it around. Blending vegetables for soup is much easier when everything isn’t steaming hot.
- Swap Out Vegetables. Not a fan of carrots? No problem. Swap out the carrots for something similar, like butternut squash or sweet potatoes.
- Make It Creamy. If you are craving a soup that has some more creaminess to it, add the full can of coconut milk into the broth instead of using it for just a drizzle.
Make-Ahead & Storage Recommendations
The turmeric soup with carrot and ginger is great to make ahead of time. Make a large pot of soup on Sunday and have it ready to go for lunch and dinner throughout the week. You may need to add more vegetable stock to the soup if it starts to thicken up while it is in the fridge.
The soup can also be frozen and kept in the freezer for 2-3 months. Simply place the cooled soup in an airtight container and keep it in the freezer until you are ready to eat. When ready to reheat the soup, place it in a pot on the stove at a low heat.
Frequently Asked Question
What do carrots, turmeric, and ginger do for the body?
Carrots, turmeric, and ginger are super healthy for the body. They are loaded with antioxidants, high in vitamin C, and provide support for a healthy gut and immune system.
Is turmeric soup good for you?
Yes! Turmeric is super healthy and has great benefits for your body. It is full of antioxidants, can help fight inflammation, and has cleansing properties.
Does turmeric add flavor to the soup?
Turmeric adds taste to the soup, but it is not overpowering. The grated root adds loads of umami and earthy flavor to the dish. Plus, it makes the soup a beautiful yellow-orange color.
Try These Other Homemade Soup Recipes
- Mushroom and Lentil Soup with Miso – Full of earthy, umami flavors that are super filling.
- Pumpkin Soup with Crème Fraîache and Fried Sage – This tasty fall dish is great for a seasonal lunch or dinner.
- Maple Butternut Squash and Parsnip Soup – A filling, healthy soup with bold fall flavors.
Turmeric Soup with Carrot & Ginger
- stick blender
- large stock pot
- 3 Carrots
- 1 White Onion
- 3 cloves garlic minced
- 1 inch Piece of Fresh Ginger finely grated
- 2 inch Piece of fresh Turmeric finely grated
- 4 cups (950ml) Vegetable Stock
- 1 tbsp Lemon Juice
- Canned Coconut Milk (for topping)
- Black Sesame Seeds (for topping)
- Dice the onion and carrot into small chunks (no need to be precise as everything will be blended at the end), and grate the ginger and turmeric finely.
- Heat a small amount of olive oil in the bottom of a large stock pot and saute the onion for 3 minutes until translucent, then add the minced garlic, turmeric and ginger and saute for another 1 minute.
- Next, add the diced carrot and saute for another 2 minutes. Then add the vegetable stock and simmer for 20-25 minutes until the carrot is cooked through and soft.
- Use a stick blender to blend the soup until it's smooth, or transfer into a standing blender and blend. Stir in the lemon juice, then serve with a swirl of coconut milk and some black sesame seeds.
Images by Lauren Caris Short.