ginger turmeric carrot soup in a black bowl garnished with fresh thyme
5 from 10 votes
Ginger and Turmeric Carrot Soup
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Author: As Easy As Apple Pie
Course: Soup

Simple ginger and turmeric carrot soup: creamy, satisfying, nourishing and flavorful. Vegan, gluten free and low calorie.

  • 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
  • 500 grams ( 17.6 ounces) carrots peeled and chopped
  • 1 liter (4 1/4 cups) vegetable stock
  • Garnish:
  • toasted hazelnuts roughly chopped
  • fresh thyme
  1. 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.
  2. 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.
  3. Puree the soup in batches in a high speed blender. Taste and add more salt and pepper if necessary.
  4. Return the soup to the pan and reheat, adding more liquid if you prefer a thinner consistency.
  5. Divide the ginger and turmeric carrot soup between bowls and top with chopped toasted hazelnuts and a sprig of fresh thyme.
  6. Enjoy!

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Nutrition Information
Amount per serving (523 g) — Calories: 194, Fat: 8.2g, Saturated Fat: 1.2g, Sodium: 267mg, Carbohydrates: 29g, Fiber: 6.9g, Sugar: 16.9g, Protein: 3.4g

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