Ginger Turmeric Carrot Hearty Soup (Printable Version)
Warming, creamy soup with ginger, turmeric and carrots. Ready in 45 minutes, serves 4.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, chopped
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric)
06 - 2.2 pounds carrots, peeled and sliced
07 - 2 medium potatoes, peeled and diced
08 - 1 celery stalk, chopped
→ Liquids
09 - 4 cups vegetable broth
10 - 1 2/3 cups coconut milk (unsweetened)
11 - Juice of 1 lemon
→ Seasonings
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon ground coriander
14 - 1/4 teaspoon cayenne pepper (optional)
15 - Salt and black pepper, to taste
→ Garnish
16 - Fresh coriander or parsley, chopped
17 - Toasted pumpkin seeds
18 - Extra coconut milk for drizzling
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
02 - Stir in garlic, ginger, and turmeric. Cook for 1 minute until fragrant.
03 - Add carrots, potatoes, and celery. Stir to coat with the spices.
04 - Add cumin, coriander, cayenne (if using), salt, and pepper. Mix well.
05 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes, until vegetables are very tender.
06 - Remove from heat. Use an immersion blender to purée the soup until silky smooth (or carefully blend in batches in a standard blender).
07 - Stir in coconut milk and lemon juice. Taste and adjust seasoning as needed. Reheat gently if necessary. Ladle into bowls and garnish with fresh herbs, pumpkin seeds, and a swirl of coconut milk.
# Expert Advice:
01 -
- The combination of ginger and turmeric creates this golden warmth that lingers long after the last bite
- It comes together in under an hour but tastes like it simmered all day
- My friend who claims to hate vegetables actually asked for seconds
02 -
- Blending hot soup can be dangerous, so either let it cool slightly or use an immersion blender
- Fresh turmeric stains everything it touches, including your fingers and countertops
- The soup thickens as it sits, so you might need to add a splash of broth when reheating leftovers
03 -
- Grate the ginger and turmeric on a microplane so they virtually disappear into the soup
- If you only have ground turmeric, reduce it to half the amount since it is more concentrated
- Immersion blenders are worth every penny for soup making, but a regular blender works fine if you are careful