Turmeric ginger carrot soup is truly nourishing, made with energy boosting ingredients. It is extremely rich and aromatic with a hint of spiciness. Top with crushed cashews for an extra crunch!
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This ginger carrot soup is super simple, easy to make, yet packed full of flavors. There is the subtle sweetness from simmered carrots and onions, while the combo of turmeric and ginger adds a rich aroma to the dish. It is comforting, anti-inflammatory, and absolutely delicious.
To make this soup even more nutrient rich, you can buy organic carrots and leave the skin where vitamin C and niacin are most concentrated.
Creamy without cream
The creaminess of this soups comes from just pureed carrot and a splash of non-dairy milk. All it takes is to simmer down the vegetables and make into a puree using a blender until nice and smooth. You can adjust the consistency by the amount of soy milk added at the end. Reduce the milk for a thicker soup, and increase for a thinner soup.
Ingredients for this recipe
- Carrots - I like to buy organic carrots and leave the skin on
- Onion
- Fresh ginger slices - To peel off the skin, try using a teaspoon (a lot more efficient than slicing off with a knife!)
- Vegetable broth
- Ground turmeric
- Salt
- Soy milk - Or any non-dairy milk
Toppings:
- Crushed cashew nuts
- Cilantro leaves
How to make turmeric ginger carrot soup
1. Simmer. Place the carrots, onion, ginger, vegetable broth and turmeric powder in a saucepan. Simmer with a lid on for about 20 minutes or until the vegetables are very tender.
2. Puree. Using a hand blender (or a blender), make everything into a smooth puree.
3. Add milk. Add in the salt and milk. Adjust the amount of milk for your desired consistency.
4. Serve. Optional: garnish with crushed cashews and cilantro.
How to store this soup
Turmeric ginger carrot soup can be stored in an airtight container and refrigerated for up to 5 days. Microwave covered, or heat up on the stovetop to reheat.
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Recipe
Turmeric Ginger Carrot Soup
Equipment
- 1 x hand blender or a blender
Ingredients
- 12 ounces skin on carrots washed well and chopped
- 1 small onion sliced
- 3 slices fresh ginger
- 2 cups vegetable broth
- 2 teaspoons ground turmeric
- 1 teaspoon teaspoon salt
- 1 cup soy milk or any non-dairy milk
Optional toppings
- Crushed cashews
- Cilantro leaves
Instructions
- Place the carrots, onion, ginger slices, vegetable broth and turmeric in a saucepan. Cover with a lid and let simmer for 20 minutes or until the vegetables are very tender.
- Using a hand blender, make everything into a smooth puree. If using a blender, transfer everything into the blender, process until smooth, and pour back into the saucepan.
- Add in the salt and soy milk. Mix well. Adjust the consistency of the soup by increasing, or reducing the milk.
- Optional: Garnish with crushed cashews and cilantro.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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