This Creamy Carrot Ginger Turmeric Soup is so warming, full of flavors, and has amazing healing properties. The combination of turmeric, ginger, sweet paprika, and fresh vegetables make one easy and delicious one-pot meal.
An easy recipe that is also vegan, gluten-free, and dairy-free.
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Why It's Yummy
- Roasted Carrot soup has plenty of healing properties. During the chilly winter evenings or during flu season this delicious carrot flavored soup is the perfect antidote for any viruses. There is nothing better than enjoying a good old bowl of warming vegetable puree soup. And if it has added spices like ginger and turmeric then it’s even better.
- Turmeric, cumin, and ginger have a wide range of nutrients and anti-inflammatory benefits. Add those spices not only to soups but other dishes like stews, salads to maintain a healthy gut. Don't forget a squeeze of lime juice before serving for good digestion and elimination of toxins.
- Pureed soups are naturally easy to digest for the stomach and are very much fulfilling. Not enough for you? Serve this soup with my Lemon Kale Caesar Salad. with or without chicken for a wholesome dinner
- Easy to whip up and customize with other vegetables that are forgotten in the fridge. Think butternut squash, sweet potatoes, squash.
Like carrots? Try my Rosemary Roasted Beets and Carrots or Roasted Carrots and Beets With Feta and Pecans.
Ingredients
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Turmeric - boost your immune system with this powerful spice which is so essential during the cold times of year. Use organic and fresh turmeric root to get the most of this spice.
- Vegetables - use this recipe as a base for vegetable quantities but you are not limited to options. Other veggies include: Sweet potatoes, butternut squash, pumpkin, parsnips, or other root vegetables.
- Cream - a good quality tried plant-based cream such as soy cream or full-fat coconut milk are the best for texture and creamy flavor without adding any dairy.
Instructions
Preheat oven to 400 degrees Fahrenheit.
In a medium bowl mix all the spices and olive oil (or coconut oil).
Place the chopped carrot, potatoes, and onion in a large bowl.
Toss the veggies in spices mix until fully covered.
Arrange the spiced vegetables on a large baking tray lined with parchment paper or foil. Bake for 30 minutes until fork tender turning twice to avoid over burning.
In the same large bowl, add the vegetables, ½ cup of vegetable broth, and mash the veggies with an immersion blender until smooth.
Use a standalone high-power Blender for a very silky smooth soup.
Place a large pot (or heavy bottom dutch oven) on the stove over low heat.
Add the mashed vegetables, remaining broth, and simmer stirring until creamy.
Follow with the cream last, simmer for a couple of minutes on low heat and serve with parsley, grated parmesan, black pepper, and more cream on top.
Tips
- For ultra-creamy carrot soup use a high-speed blender instead of an immersion blender. It will provide silky-smooth results, just add some birth or cream for easier blending.
- Vegan Carrot Soup - make it vegan or not, but this recipe is easy to follow as a base for ingredient quantities. For nonvegans serve the soup with fried chorizo or crispy bacon bits. Make it dairy-free by using plant-based heavy creams such as soy cream, coconut milk, cashew cream or another thick nut-based cooking cream.
Serving Suggestions
What goes well with carrot soup? We like to serve carrot soup or any creamy vegetable soup with a good portion of lettuce salad such as Lemon Kale Caesar Salad with or without the chicken.
For kids I'd recommend making a side portion of these yummy healthy zucchini fritters.
Garnishes such as croutons, parmesan, fresh herbs, nuts and seeds are an essential component of any creamy-based vegetable soup.
A crusty bread or gluten-free crackers, cornbread muffins are one of my favorites too.
Freezing And Storing Instructions
Store the soup in a glass airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove.
After refrigerating, the soup will thicken even more. Add some vegetable broth or warm water to thin it out when reheating.
I don't recommend freezing the soup as it may separate after thawing and the texture will not be the same as freshly made.
FAQ
For a creamier texture I recommend peeling the carrots and potatoes. You can ofcourse only scrub them to remove the excess dirt. But In my opinion, peeling the carrots will give the best flavor and smooth creamy soup in the end.
Place the cream in a smaller squeeze bottle or a sealable plastic bag, making a small cut in one of the bottom corners. Once the creamy soup is poured into serving bowls, slowly drizzle the cream right before serving.
Carrot soup is healthy as it provides the daily nutrients, fiber and is quite fulfilling. Spices and herbs such as coriander, cumin, turmeric, ginger, garlic, thyme and rosemary will make the soup healthier, make it easier to digest and add some healing properties for your gut. Use organic spices and seasonings whenever possible.
Hearty Soup Recipes
ALL SOUP recipes.
Easy Carrot Recipes
I hope you'll enjoy this Carrot Ginger Turmeric Soup Recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations!
Thank you for reading,
Love,
Julia
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Healing Carrot Ginger Turmeric Soup (Vegan)
INGREDIENTS
- 1 pound carrot chopped into thick circles
- 4 tablespoon olive oil or coconut oil melted unscented or natural
- 4 potato such as Russet or Yukon Gold, chopped roughly
- 1 teaspoon ground turmeric or fresh turmeric root minced
- 1 teaspoon paprika
- 1 garlic cloves minced
- ½ teaspoon ground cumin
- 1 teaspoon fresh ginger about 1 inch, minced
- 1 medium brown onion
- 1 cup heavy cream or plant-based cream I use vegan soy cream or coconut milk + drizzle on top
- 1 and ½ cup vegetable or chicken broth for nonvegan
Toppings (optional)
- Grated parmesan nonvegan
- Crispy bacon bits nonvegan
- 2 tablespoon parsley chopped fine
- Black pepper
- Nuts and seeds pumpkin seeds, sesame seeds, peanuts
INSTRUCTIONS
- Preheat oven to 400 degrees Fahrenheit.
- In a medium bowl mix all the spices and olive oil (or coconut oil).
- Place the chopped carrot, potatoes, and onion in a large bowl.
- Toss the veggies in spices mix until fully covered.
- Arrange the spiced vegetables on a large baking tray lined with parchment paper or foil. Bake for 30 minutes until fork tender turning twice to avoid over burning.
- In the same large bowl, add the vegetables, ½ cup of vegetable broth, and mash the veggies with an immersion blender until smooth.
- Use a standalone high-power Blender for a very silky smooth soup.
- Place a large pot (or heavy bottom dutch oven) on the stove over low heat.
- Add the mashed vegetables, remaining broth, and simmer stirring until creamy.
- Follow with the cream last, simmer for a couple of minutes on low heat and serve with parsley, grated parmesan, black pepper, and more cream on top.
Video
NOTES
- For ultra-creamy carrot soup use a high-speed blender instead of an immersion blender. It will provide silky-smooth results, just add some birth or cream for easier blending.
- Do you need to peel carrots for soup? For a creamier texture, I recommend peeling the carrots and potatoes. You can of course only scrub them to remove the excess dirt. But In my opinion, peeling the carrots will give the best flavor and smooth creamy soup in the end.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia | The Yummy Bowl
A delicious easy one pot meal for the whole family. Easily customizable for vegan, gluten free, dairy free!