Last updated on September 27th, 2017 at 05:44 pm
This immune boosting Ginger and Turmeric Carrot Soup is simple and easy to make. Sweet potato and freshly squeezed orange juice brighten up the flavor. Finished with a bit of coconut milk to add creaminess!
I absolutely, positively love this Carrot Soup. It’s truly a nourishing-for-the-body-nurturing- for-the-soul type of comfort in a bowl.
This Ginger and Turmeric Carrot Soup is easy to make and at the same time the complexity of flavors make for a very exciting dish. This is not a plain boring soup by any means.
When developing this recipe, my idea was to use only carrots (and you can if you wish) but I saw a very lonely sweet potato hanging out in my kitchen and I decided to incorporate it into the soup. I think the distinct sweetness of the sweet potato added a whole other layer of flavor and texture. I also used freshly squeezed orange juice to add to the natural sweetness and to brighten up the soup.
Ginger and Turmeric Carrot Soup
Both ginger and turmeric have been used for centuries in cooking and are also well known for their medicinal healing properties.
Some of the Known Benefits of Ginger are:
- Supports Digestion
- Boosts immune system
- Heals ulcers
- Assists with weight loss
- Improves diabetes
- Reduces pain
Some of the Known Benefits of Turmeric are:
- Reduces heartburn and upset stomach
- Promotes repair to stem cells in the brain
- Improves joint pain
- If you don’t have coconut oil handy, you can use olive oil or avocado oil
- I don’t recommend using commercially processed orange juice for this recipe (the sugar content is too high and you may end up with a very sweet soup). Freshly squeezed is best!
- I added toasted pistachios as a garnish for a little crunch. You can use almonds or omit the nuts altogether.
- I topped the soup with homemade croutons because my kids love them. They add some playfulness and decadence – because of course I saute the little pieces of bread in butter! Yes, butter!! This is optional of course, but its “bread saute in freakin’ butter” enough said!
- Love soups as much as I do? Check these out:
Slow Cooker Chicken Enchilada Soup
Black Bean Soup with Chipotle Crema
Italian Tomato Tortellini Soup
Potato Corn Chowder (Slow Cooker)
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- 2 tablespoon coconut oil
- 1 medium onion chopped
- 1 celery stalk chopped
- 2 pounds carrots peeled and chopped
- 1 small to medium sweet potato peeled and chopped
- 1- inch piece ginger peeled and minced (or 1 teaspoon ground ginger)
- 1- inch piece turmeric peeled and minced (or 1 teaspoon ground turmeric)
- Juice of 1 orange
- 6 cups vegetable or chicken broth plus more if needed
- Salt to taste
- ¾ cup coconut milk
- For garnish:
- Coconut milk optional
- ½ cup pistachios toasted (optional)
- bread croutons optional
- In a large saucepan, melt the coconut oil over medium heat. Add the onion, celery, carrots and sweet potatoes and sauté, stirring frequently for about 4 minutes. Add the ginger and turmeric and sauté for another 3 minutes or until the onions are translucent and the vegetables look bright and glossy. Add the freshly squeezed orange juice and stir. Add the broth and bring to a boil. Reduce the heat to low and cover the pan. Simmer for about 25 -30 minutes or until the carrots and sweet potato are tender.
- Using an immersion blender, puree the soup (or puree in batches in a blender or food processor). Keep the soup on low heat and add the coconut milk and season with salt. Simmer for 5 more minutes. You can add extra broth to thin up the soup if desire.
- Ladle the soup into bowls and garnish with extra coconut milk (optional), toasted pistachios (optional) and bread croutons (optional)