Ginger and Turmeric Carrot Soup
Simple ginger and turmeric carrot soup: creamy, satisfying, nourishing and flavorful. Vegan, gluten free and low calorie.
You just can’t beat a good soup this time of the year! Ginger and turmeric carrot soup is a delightful combination of flavors. The sweetness of the carrots is nicely balanced by the the pungent taste of the spices.
On top of being incredibly tasty and creamy, this soup is also packed with nutrition. Turmeric and ginger are well known for their anti-inflammatory and healing properties.
The recipe is fast and easy: sautée the onion, garlic, ginger, orange zest and turmeric, toss in the carrots, add the vegetable stock and orange juice, simmer until the carrots are tender, and puree until smooth. Once all the soup is blended, return it to the pot and add more liquid if you prefer a thinner consistency.
I like to top my spiced carrot soup with a sprinkle of chopped toasted hazelnuts and a sprig of fresh thyme. You could also add a dollop of sour cream, Greek yogurt, or coconut cream to keep it vegan.
Serve it alongside a salad for a light lunch or as a starter for dinner or brunch. Store leftovers in the fridge in an airtight container for up to 4 days or in the freezer for up to 4 months.
This ginger and turmeric carrot soup warms you from the inside out and is absolutely delightful on a chilly winter evening!
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How To Make It: Ginger and Turmeric Carrot Soup
- 2 tablespoons extra virgin olive oil
- 1 medium onion finely chopped
- 1 clove garlic finely chopped
- 1 piece thumb-sized of fresh ginger peeled and grated
- 1 teaspoon ground turmeric
- zest and juice of 1 orange
- 1 teaspoon salt
- freshly ground black pepper
- 17.6 oz. (500 g) carrots peeled and chopped
- 4¼ cups (1 L) vegetable stock
- toasted hazelnuts roughly chopped
- fresh thyme
- Heat the olive oil in a large saucepan over medium heat. Add the onion and sautee for about 5 minutes, until translucent. Add the garlic, ginger, turmeric, orange zest, salt, pepper and sautee for 2 minutes or until the spices are fragrant. Add the carrots and sautee for 3 minutes.
- Pour in the vegetable stock and orange juice, bring to a boil and lower to simmer. Cook for 20 to 25 minutes, or until the carrots are cooked through.
- Puree the soup in batches in a high speed blender. Taste and add more salt and pepper if necessary.
- Return the soup to the pan and reheat, adding more liquid if you prefer a thinner consistency.
- Divide the ginger and turmeric carrot soup between bowls and top with chopped toasted hazelnuts and a sprig of fresh thyme.