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Ginger carrot soup with cashew nuts and cilantro on top

Turmeric Ginger Carrot Soup

This turmeric ginger carrot soup is truly nourishing, made with energy boosting ingredients. It is rich and creamy with a hint of spiciness. Top with crushed cashews for an extra crunch. This recipe is gluten-free and vegan.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soups
Cuisine Asian inspired
Servings 4 servings
Calories 79 kcal

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

Use less ginger if you would like to keep this soup kids friendly, or less spicy.

Nutrition

Serving: 1servingCalories: 79kcalCarbohydrates: 14gProtein: 3gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 1141mgPotassium: 412mgFiber: 3gSugar: 7gVitamin A: 14691IUVitamin C: 11mgCalcium: 117mgIron: 1mg

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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