Turmeric ginger carrot soup is a creamy, sweet-tasting soup that is ready in less than 30 minutes. This is a quick and easy vegetarian soup. Carrots, onion and ginger are cooked in a broth, then pureed to create the perfect creamy texture.
Turmeric Ginger Carrot Soup
If you’re looking for an easy, heartwarming soup that’s full of nourishing ingredients, this is it! At first glance, this soup may look a little complicated, but it’s probably one of the easiest soups you’ll ever make.
After discovering this soup combo while I was sick, I knew I had to share it with you! I was craving something that was nourishing, creamy and sweet in flavor. The ginger in this soup adds the perfect little kick when you’re feeling under the weather.
This soup is dairy-free, gluten-free, sugar-free and full of fiber. Kids love it too! My daughter gobbled it right up and asked for seconds. If you have a picky eater in the house, just omit any toppings and only give them the carrot soup.
Turmeric Ginger Carrot Soup Ingredients
CARROTS: Carrots are the foundation of this soup. They will give it the sweetness and creaminess that you’re really going to love. Because of that, go with good quality farmer’s market carrots if you can. The flavor is worth it!
QUICK TIP: Carrots are a wonderful vegetable to add to pureed soups. They help to sweeten and thicken the soup! I’ve used them in a variety of recipes including my creamy carrot tomato soup and creamy rutabaga carrot soup.
GINGER: Don’t skip the fresh ginger in this soup. It adds the perfect “zing” that this soup needs. Just a hint of hit will go a long way, but if you love ginger you can always add more!
TURMERIC: The turmeric powder is what will make this soup a delicious golden hue. Turmeric is a wonderful warming spice that has been used for thousands of years in India. It’s the perfect spice to add to soups during the cold wintery months. Turmeric contains a compound called curcumin which is known to have anti-inflammatory effects and is also a strong antioxidant.
COCONUT MILK: To add more creaminess, one can of coconut milk is used. This makes the soup dairy-free. However, you could also use about 1 ½ cups of heavy cream in replacement.
How To Make Turmeric Ginger Carrot Soup
This soup is put together in under 30 minutes. For full instructions, scroll to the bottom of this post for the recipe card.
Here’s a quick overview of how the turmeric ginger carrot soup is made:
- Prep Ingredients: Peel and chop 8-10 medium carrots (you’ll need 5 cups worth). Dice the onion, slice the skin off the ginger and mince the garlic.
- Sautee: Add the onion to the pot over medium heat. Cook until it turns translucent, about 1-2 minutes. Next, add in the ginger and garlic and sautee another 1-2 minutes.
- Simmer: Add the carrots, broth, coconut milk, turmeric, salt and pepper. Bring to a boil then reduce to let simmer for 10-15 minutes, or until carrots are soft when poked with a fork.
- Puree: Pour smaller batches of the soup into a blender with a soup ladle. Puree until smooth. Pour into bowls, serve and enjoy!
More Soup Recipes To Try
- Roasted and Pureed Cauliflower Soup – A great detox soup, it’s rich in flavor and loaded with healthy ingredients.
- Healthy Hamburger Soup – It’s the perfect soup for busy weeknights.
- Wild Rice Mushroom Soup – Brown mushrooms and wild rice are paired together to create a comforting soup recipe.
- Cod, Corn, Potato Chowder (dairy free) – a delicious, creamy soup that is table-ready in under 30 minutes!
Did you love this carrot ginger soup? Be sure to leave a rating below!
Turmeric Ginger Carrot Soup
- Peel and chop the carrots to create 5 cups worth. I used 9 carrots.
- Dice the onion, slice of skin and dice the fresh ginger, and mince the garlic.
- Heat a bit of cooking oil in a large pot over medium high heat. Add in the onions and cook 1-2 minutes, until they turn translucent.
- Add the garlic and ginger. Cook another 1-2 minutes.
- Add in the carrots.
- Add in all other ingredients: vegetable broth, coconut milk, turmeric powder, sea salt and ground pepper. Bring to a boil, then let simmer for 10-15 minutes, or until carrots are soft when poked with a fork.
- Divide the soup into three sections and carefully add it into your high-speed blender.
- Puree until smooth (You can also use an immersion blender).
- Pour into bowls and serve.
Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.