Hey guys! Happy Monday.
We are starting this week off right with this creamy, carrot, ginger and turmeric soup.
It’s healthy, easy to make and has a creamy smooth texture, that warms you from the inside out. Made from fresh carrots, ginger, onion, the broth and a hint of red pepper flake, and can also be made dairy-free and vegan.
This carrot, ginger, turmeric soup has a perfect balance of sweetness and savoriness, and is loaded with nothing but the freshest and healthiest ingredients.
xx
K
Enjoy!
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Ingredients
- 3 lbs. carrots peeled
- 2 sticks celery
- 1 onion cut into 4 pieces
- 1 bay leaf
- 1 2- inch piece of ginger
- 2 tsp. turmeric
- 2 cloves garlic minced
- 5 ½ cups vegetable stock
- 2 tbsps. vegetable oil
- 2 tbsps. butter
- Salt, pepper, red pepper flakes to taste
Ingredients
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Instructions
- Preheat oven to 425 degrees.
- Arrange carrots, onion and celery on a parchment lined baking sheet. Season vegetables with salt, pepper and red pepper flakes and toss to coat in 1 tbsp. vegetable oil. Roast in oven for 1 hour, turn over half way through. When carrots are fork tender and caramelized, remove from oven and set aside to cool.
- Once cool cut vegetables into chunks and puree in a blender or use an immersion blender until smooth with ½ cup stock.
- Heat remaining oil and 2 tbsp. butter in a large pot over a medium heat until butter is frothy. Add garlic, ginger and turmeric and cook for 30 seconds or until fragrant. Add in carrot mixture and bay leaf and cook for 10 minutes, stirring often.
- Pour stock into pot and bring to a boil.
- Reduce heat and simmer for 15 minutes. Remove the bay leaf.
- Serve hot and garnish with cilantro, spring onions, green chilies, sesame oil, cashew paste or roasted chickpeas for a full meal.
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11 comments
I love that picture…. for a foodie like m, i feel like grabbing that tasty soup. This is such amazing a wonderful recipe. I will ask my cook to prepare this for me. Carrot with ginger and turmeric is great combination
I’m not much of a cook but this is something I could woo up at home with the baby so I’m excited to try it out
Delish! I do something very similar but add potatoes and non-dairy milk. I gotta make some this weekend for this blasted Northeast cold lol.
oooo! i bet it is BOMB with potatoes!
I have everything at home to make that warm and hearty soup. It’s been cold lately and this soup will bring so much joy to our table.
I am not a carrot person but I think this can work for me. Looks very neat! Great job!
Looks very colourful and it’s the first time I’m hearing about carrot soup. I’m aware of the juice but the soup won’t be a bad idea. Thanks for the recipe.
Yum to the yum! I love carrots but have never made carrot soup before. I will give your recipe a try this weekend!
This looks really good.. Am looking for soups outside my culture and preparing this will me fun.. But can i eat swallow with it because we only eat swallow with soup.
What is your culture? What food do you usually eat? I love learning about different cultures and their food.
That looks really good! I love ginger and turmeric, I will be trying out this recipe soon! So excited!