Carrot Ginger Turmeric Soup
Light, creamy carrot ginger soup with turmeric. A simple, dairy-free recipe perfect for a cozy lunch or light dinner.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion finely chopped
- 1 clove garlic finely chopped
- 1 thumb-sized piece 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
Garnish
- toasted hazelnuts roughly chopped
- fresh thyme
Instructions
Heat the aromatics
- Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes.
Add the spices
- Stir in garlic, ginger, turmeric, orange zest, salt, and pepper. Cook for 2 minutes until fragrant.
Cook the carrots
- Add the chopped carrots and sauté for 3 minutes. Pour in the vegetable stock and orange juice, bring to a boil, then reduce to a simmer. Cook for 20–25 minutes until the carrots are tender.
Blend the soup
- Purée until smooth. If using an immersion blender, blend directly in the pot. If using a countertop blender, blend in batches and return to the pot to reheat, adding more liquid if needed.
Serve and garnish
- Divide the soup into bowls and top with toasted hazelnuts and a sprig of fresh thyme.
Notes
- Flavor swaps: Try sweet potato or butternut squash in place of carrots. Use lemon instead of orange juice for a tangier finish.
- Adjust the spice: Add more or less ginger and turmeric to taste.
- Topping ideas: Toasted nuts, crispy chickpeas, herbs, or a dollop of yogurt or cream add texture and flavor.
- Storage: Keeps in the fridge for up to 4 days or freezes for up to 3 months. Reheat gently on the stovetop.
- Blending tips: Use an immersion blender for quick blending or a countertop blender in batches. Add extra stock if you prefer a thinner consistency.
Nutrition
Serving: 523g | Calories: 194kcal | Carbohydrates: 29g | Protein: 3.4g | Fat: 8.2g | Saturated Fat: 1.2g | Sodium: 267mg | Fiber: 6.9g | Sugar: 16.9g
