This creamy carrot soup with turmeric and ginger is so warming, full of flavors, and has amazing healing properties. The combination of turmeric, ginger, sweet paprika, and vegetables make one easy and delicious soup recipe that is also vegan, gluten-free and dairy-free. This recipe is adaptable for all seasons but especially tastes delicious during the fall/winter season when it gets cold outside and you want a nice bowl of warming soup.
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Whenever it gets cold outside and I’m feeling a bit sick there is nothing better than enjoying a good old bowl of warming puree soup. And if it has added spices like ginger and turmeric then it’s even better.
This recipe is the best puree soup recipe not only for the fall/winter season but also any season really to strengthen your immune system.
With all of this virus situation going on lately, I think it’s about the right time to consume more ingredients that have lots of health benefits.
Besides, this turmeric soup is pretty adaptable for all seasons. The addition of carrots, zucchini, potatoes, sweet potatoes, ginger, garlic, fresh parsley, dill, tomatoes, eggplant, pumpkin, summer squash would all work well here.
Lately, I’ve been using powerful spices and ingredients in cooking that actually have proven health benefits for your health. Turmeric, ginger, and garlic are my go-to sources.
For example, you can add turmeric to your soups, porridges, smoothies or any meals and drinks you like to make.
And on a quick side note, another way how you can strengthen your health and is something I’ve been doing lately is to drink a glass of minced garlic ( I do 2 garlic cloves) warm water daily (over the course of two weeks).
Not only it helps to strengthen your health but also has a good effect on your skin health, so does turmeric.
Try it for yourself and let me know if you have seen any changes? Just don’t do it in the mornings, otherwise, you will be smelling like garlic sauce all day! 🙂
How does Healing Carrot Soup With Turmeric And Ginger taste?
The flavor profile of turmeric is incredibly distinctive. The taste is earthy, a little bitter, and nicely spicy. And with a combination of other spices and pureed vegetables, oh my gosh, it’s just fabulous!
This soup tastes creamy without any added cream!
Benefits of Turmeric soup and spice
Turmeric has many scientifically-proven health benefits, such as the potential to prevent heart disease, Alzheimer’s and cancer. It’s a potent anti-inflammatory and antioxidant and may also help improve symptoms of depression and arthritis.
Its anti-inflammatory qualities can also help you with your pores and calm the skin. This combination of uses may help your face clear up from acne breakouts.
if you get cold try this vegetable soup with chicken stock for example, you sure will start feeling a bit better!
Good to know some side effects of Turmeric
Turmeric is safe for most people when consumed in the right amounts. High doses of turmeric can lower blood sugar or blood pressure, which means people taking diabetes or blood–pressure medication should use caution while taking turmeric supplements.
What ingredients you’ll need for Healing Carrot Soup With Turmeric And Ginger
Okay let’s get down to the recipe! You’ll need 9 ingredients for this recipe, but feel free to customize it with any of your favorite vegetables.
- turmeric powder
- sweet paprika powder (or smoked paprika)
- onion – divided (half sauteed/half boiled)
- coconut cream or yogurt
OUR FAVORITE EQUIPMENT FOR THIS RECIPE
How to make Healing Carrot Soup With Turmeric And Ginger
In a medium pan add about 6 2/3 cup (1,5-litre) water, carrots, potatoes, half onion, and boil for 30 minutes until soft. (Or you can also steam them in multicooker).
Meanwhile, saute zucchini over medium heat in a pan with olive oil. Then add onion, garlic, ginger, season with salt, pepper, and add turmeric, sweet paprika.
Then puree all the ingredients together with an immersion blender or stand blender adding 2/3 cup of hot vegetable stock (which you’ll have left from boiling the veggies) and chopped parsley.
Add more stock if you prefer more liquidy soup.
Serve with parsley, sesame seeds, pumpkin seeds, croutons.
Store in the refrigerator (without coconut cream or yogurt on top) for upto 2 days or freeze in an airtight container for 3 months.
Healing Carrot Soup With Turmeric And Ginger variations
This recipe is obviously customizable, depending on what vegetables you have on hand you can easily transform this recipe.
- Instead of chicken or vegetable stock add coconut milk.
- Change the mentioned above vegetables to asparagus, pumpkin, broccoli, or cauliflower.
- Try Turmeric Carrot and Apple soup!
- For heavier soup option and added protein include lentils, chickpeas or beans in this recipe.
Incorporating Turmeric in your daily/weekly diet is a great way to boost your immune system. There are plenty ways you can use this spice or fresh turmeric itself by adding it into smoothies, soups, snacks and other meals.
Organic turmeric curcumin is paired with organic baobab superfruit to support joint health, brain health, cardiovascular health, and against free radicals. All you need is only 2 bites per day. Amazing, right?
I hope you enjoy this delicious turmeric soup!
Do you like Turmeric? What’s your favorite recipe with it? Can’t wait to hear from you!
Thank you for reading,
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Healing Carrot Soup With Turmeric And Ginger
- 3 potato peeled
- 2 carrot peeled
- 1 summer squash or zucchini small
- 1 tsp turmeric powder
- 1/2 tsp sweet paprika powder or smoked paprika powder
- 1 tsp ginger chopped or grated
- onion divided – half sauteed/half boiled
- 2 tbsp parsley chopped
- 2 tbsp or more coconut cream or yogurt
- In a medium, pan add about 6 2/3 cups, (1 1/2-litre) water, carrots, potatoes, half onion, and boil for 30 minutes until soft. (Or you can also steam them in multicooker).
- Meanwhile, saute zucchini over medium heat in a pan with olive oil. Then add onion, garlic, ginger, season with salt, pepper, and add turmeric, sweet paprika.
- Then puree all the ingredients together with an immersion blender or stand blender adding 2/3 cup of hot vegetable stock (which you’ll have left from boiling the veggies) and chopped parsley.
- Add more stock if you prefer more liquid-y soup.
- Serve with parsley, sesame seeds, pumpkin seeds, croutons.
- This recipe can be customized with your favorite vegetables.
- For example, make the puree only with carrots (you’ll need approximately 5-6 carrots then) or make it completely with potatoes if desired. Make this with any vegetables that you have on hand!
- You can also swap vegetable stock for chicken stock.
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.