By afternoon, the light began to recede behind dark clouds, and the heavy sky began its letting go. We left the windows wide open, bundled up with blankets and listened to the drenching rain pour down hard – it felt like music. That evening, a comforting bowl of soup seemed to be just thing we needed… and this is how this glowing healing bowl of “golden milk” soup came into being. Creamy Carrot Turmeric Soup with Coconut Milk is light, luscious, earthy and flavorful. Fresh turmeric root gives it a hint of the exotic. I used carrot juice for part of the base to make it doubly carrot-y … which is optional, but adds even more carrot flavor, which I love. Serve this with hearty bread for a simple tasty meal. If fresh turmeric is nowhere to be found in your area, of course you can use ground turmeric.
Fresh turmeric is becoming more accessible around here, even showing up in our mainstream grocery stores, which is saying a LOT. It always makes me happy to see it, not only because of its great healthy benefits, but because the color is so startling and beautiful. If you are wanting to experiment with more turmeric recipes make sure to try this flavorful Turmeric Detox Broth which is one of my personal favorites here at Feasting at Home …. or try Turmeric Tea or this Fresh Turmeric Juice.
Fresh mint adds an unexpected finish to the soup, perfect for spring.
To make the coconut swirls, just gently heat a little coconut milk and whisk with a fork until smooth. Spoon a little teaspoon or so over the soup and swirl it in a circle with the tip of the spoon.
This easy soup can be made in 30 minutes, served with hearty rustic bread, it makes for a simple yet delicious meal.
- 1 tablespoon coconut oil ( or vegetable oil, olive oil)
- ½ cup chopped shallot ( 2 shallots, or ½ an onion)
- 2 tablespoons chopped, peeled turmeric ( see notes)
- 2 tablespoon chopped, peeled ginger root
- 4 garlic cloves, rough chopped
- 1 pint fresh carrot juice ( 2 cups- ok to use store bought) or use 2 cups veggie or chicken stock.
- 2 cups water
- 1 lb chopped carrots
- ½ teaspoon salt, then more to taste
- ¾ - 1 can of coconut milk, saving some for swirling if you want.
- 1 teaspoon curry powder
- ½ teaspoon apple cider vinegar, or lime
- ½ teaspoon soy sauce ( or Braggs liquid amino ) - this is optional, i added for depth.
- 1 teaspoon maple syrup
- Pinch or two cayenne, to taste
- garnish with mint, cilantro or edible flowers
- Peel and chop shallots, turmeric, ginger and garlic.
- Chop the carrots into ½ inch rings, no need to peel if scrubbed.
- Heat oil in a large pot, over medium heat.
- Add shallots, turmeric root and ginger and sauté until golden, about 3-4 minutes.
- Add garlic and continue cooking, stirring about 2 minutes.
- Add carrot juice, water and carrots and salt.
- Bring to a boil, cover, turn heat down and simmer until carrots are tender, 15-20 minutes.
- Let it cool a bit, then blend in batches until very smooth and velvety.
- Place the soup back in a pot, over low heat and add coconut milk and curry, vinegar, soy, and maple. Simmer and stir until coconut milk is combined. Taste, adjust salt.
- Add cayenne for a little heat.
- Serve with fresh mint and coconut milk swirls.
- NOTES: If subbing ground turmeric add it when you add the curry powder. It is much more intense in flavor than the fresh root, so start with one teaspoon, adding more to taste.