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5.0 from 30 votes

Carrot Soup with Ginger and Turmeric

This creamy Carrot Soup recipe is made with sweet carrots, fresh ginger, turmeric and a secret ingredient that makes this carrot soup filling and more nutritious. Finished with a refreshing citrus touch and the richness of coconut milk, this healthy soup is vegan, gluten-free, low-carb and low-fat.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 servings
Calories: 185 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 2 tablespoon olive oil or coconut oil
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 2 pounds carrots, peeled and chopped
  • 1 medium sweet potato, peeled and chopped
  • 1- inch piece fresh ginger peeled and minced or 1 teaspoon ground ginger
  • 1- inch piece fresh turmeric, peeled and minced or 1 teaspoon ground turmeric
  • 1 orange, freshly squeezed
  • 6 cups vegetable broth or chicken broth, plus more if needed
  • Salt and ground black pepper to taste
Toppings (optional)
  • Coconut milk, red chili flakes, croutons, toasted pistachios.
  • Fresh herbs like parsley, thyme or basil.

Instructions

    Cup of Yum
  1. In a soup pot or Dutch, oven heat the oil over medium heat. Add the onion, celery, carrots and sweet potatoes and saute, stirring frequently for about 4 minutes. 
  2. Add the ginger and turmeric and saute for another 3 minutes or until the onions are translucent and the vegetables look bright and glossy. 
  3. Add the freshly squeezed orange juice and the broth. Stir and bring to a boil. Reduce the heat to low and cover the pan. Simmer until the vegetables are tender, about 20 - 25 minutes.
  4. Using an immersion blender, puree the soup until smooth.  (or puree in batches in a blender or food processor). If using a regular blender or food processor, return the soup to the pot. Keep the soup on low heat and add the coconut milk. Season to taste with salt and ground black pepper. Simmer for 5 additional minutes. 
  5. Ladle the soup into bowls and garnish with extra coconut milk (optional), toasted pistachios (optional) and bread croutons (optional)

Notes

  • If you want to use carrots only, add 2 to 3 additional carrots and skip the sweet potato.
  • You can keep the carrots with their peels, if you prefer. 
  • If using a regular blender:  Pour the soup into a blender, close the lid and hold the lid down with a kitchen towel before turning it on. Since the soup is hot, the steam will try to escape. This can cause the lid to fly off and create a hot mess!
  • If the soup is too thick, you can add additional broth or coconut milk until you reach your desired consistency. 
  • To store carrot soup, first cool the soup completely and then store in an airtight container or in a resealable plastic bag in the refrigerator for 4-5 days. Carrot soup also freezes well for up to 3 months.

Nutrition Information

Calories 185kcal (9%) Carbohydrates 22g (7%) Protein 2g (4%) Fat 11g (17%) Saturated Fat 9g (45%) Sodium 1048mg (44%) Potassium 602mg (17%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 25835IU (517%) Vitamin C 21.7mg (24%) Calcium 66mg (7%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 185

% Daily Value*

Calories 185kcal 9%
Carbohydrates 22g 7%
Protein 2g 4%
Fat 11g 17%
Saturated Fat 9g 45%
Sodium 1048mg 44%
Potassium 602mg 13%
Fiber 4g 16%
Sugar 11g 22%
Vitamin A 25835IU 517%
Vitamin C 21.7mg 24%
Calcium 66mg 7%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.