Carrot Soup with Ginger and Turmeric

A soup bowl filled with creamy carrot soup and topped with croutons, red pepper flakes and fresh herbs and drizzled with coconut milk.

5 from 10 reviews

Carrot Soup with Ginger and Turmeric

This creamy Carrot Soup recipe is made with sweet carrots, fresh ginger, turmeric and a secret ingredient that makes this carrot soup filling and more nutritious. Finished with a refreshing citrus touch and the richness of coconut milk, this healthy soup is vegan, gluten-free, low-carb and low-fat.

Course Main Course, Soup

Cuisine American

Keyword Carrot Soup

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 185kcal

Author Chef Kathy McDaniel

Ingredients

2 tablespoon olive oil or coconut oil
1 small onion, chopped
1 celery rib, chopped
2 pounds carrots, peeled and chopped
1 medium sweet potato, peeled and chopped
1- inch piece fresh ginger peeled and minced or 1 teaspoon ground ginger
1- inch piece fresh turmeric, peeled and minced or 1 teaspoon ground turmeric
1 orange, freshly squeezed
6 cups vegetable broth or chicken broth, plus more if needed
Salt and ground black pepper to taste
3 tablespoons coconut milk, plus more for topping (optional)

Toppings (optional)

Coconut milk, red chili flakes, croutons, toasted pistachios.
Fresh herbs like parsley, thyme or basil.

Instructions

In a soup pot or Dutch, oven heat the oil over medium heat. Add the onion, celery, carrots and sweet potatoes and saute, stirring frequently for about 4 minutes.
Add the ginger and turmeric and saute for another 3 minutes or until the onions are translucent and the vegetables look bright and glossy.
Add the freshly squeezed orange juice and the broth. Stir and bring to a boil. Reduce the heat to low and cover the pan. Simmer until the vegetables are tender, about 20 - 25 minutes.
Using an immersion blender, puree the soup until smooth. (or puree in batches in a blender or food processor). The soup will be creamy and smooth.
If using a regular blender or food processor, return the soup to the pot.
Season to taste with salt and ground black pepper. Simmer for 5 additional minutes. OPTIONAL: If using coconut milk (optional), add it at the same time you add the salt and pepper and allow the soup to simmer on low heat, stirring a few times to make sure nothing sticks to the bottom of the pot.
Ladle the soup into bowls and garnish with extra coconut milk (optional), toasted pistachios (optional) and bread croutons (optional)

Notes

If you want to use carrots only, add 2 to 3 additional carrots and skip the sweet potato.
You can keep the carrots with their peels, if you prefer.
If using a regular blender: Pour the soup into a blender, close the lid and hold the lid down with a kitchen towel before turning it on. Since the soup is hot, the steam will try to escape. This can cause the lid to fly off and create a hot mess!
If the soup is too thick, you can add additional broth or coconut milk until you reach your desired consistency.
To store carrot soup, first cool the soup completely and then store in an airtight container or in a resealable plastic bag in the refrigerator for 4-5 days. Carrot soup also freezes well for up to 3 months.

Nutrition