A simple recipe for Glowing Carrot Ginger Soup with turmeric and  Coconut Milk is light, luscious, earthy and flavorful. Fresh turmeric root gives it a hint of the exotic.

A simple recipe for Glowing Carrot Ginger Soup with turmeric and  Coconut Milk is light, luscious, earthy and flavorful. Fresh turmeric root gives it a hint of the exotic.

Glowing Carrot Ginger Soup with Coconut Milk is light, luscious, earthy and flavorful. Fresh turmeric root gives it a hint of the exotic.  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.

Yesterday started off with a chill but, beautifully sunny and golden. 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 soup came into being.

A delicious, healthy recipe for Glowing Carrot Turmeric Soup with Coconut Milk and ginger. Fresh turmeric and mint gives this soup its exotic flavor. Vegan. | www.feastingathome.com

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.

 

A delicious, healthy recipe for Glowing Carrot Turmeric Soup with Coconut Milk and ginger. Fresh turmeric and mint gives this soup its exotic flavor. Vegan. | www.feastingathome.com

How to make Carrot Ginger Soup

  1. Heat coconut oil in a large pot, over medium heat.
  2. Add shallots, turmeric root and ginger and sauté until golden, about 3-4 minutes.  Add garlic and continue cooking, stirring about 2 minutes. Add veggie broth and carrots and salt. Bring to a boil, cover, turn heat down and simmer until carrots are tender, 15-20 minutes.
  3. Let it cool a bit, then blend in batches until very smooth and velvety.
  4. Place the blended carrot soup back in the  pot, and add coconut milk and curry spice, vinegar, and maple.Stir until coconut milk is combined.
  5. Taste, adjust salt. Add cayenne for a little heat.
  6. Serve with fresh herbs and coconut milk swirls.

A delicious, healthy recipe for Glowing Carrot Turmeric Soup with Coconut Milk and ginger. Fresh turmeric and mint gives this soup its exotic flavor. Vegan. | www.feastingathome.com

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.

A delicious, healthy recipe for Glowing Carrot Ginger Turmeric Soup with Coconut Milk and ginger. Fresh turmeric and mint gives this soup its exotic flavor. Vegan. | www.feastingathome.com

This easy Carrot Soup Recipe can be made in under 30 minutes- and makes for a simple, delicious meal.

A delicious, healthy recipe for Glowing Carrot Turmeric Soup with Coconut Milk and ginger. Fresh turmeric and mint gives this soup its exotic flavor. Vegan. | www.feastingathome.com

More carrot recipes you may like:

Have a beautiful, light-filled day,

Sylvia

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A simple recipe for Glowing Carrot Ginger Soup with turmeric and  Coconut Milk is light, luscious, earthy and flavorful. Fresh turmeric root gives it a hint of the exotic.

Glowing Carrot Ginger Soup

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 6 cups ( 4 servings) 1x
  • Category: Soup, vegan
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegan

Description

Glowing Carrot Ginger Soup with turmeric and Coconut Milk is light, luscious, earthy and flavorful. Vegan and adaptable!


Ingredients

Scale
  • 1 tablespoon coconut oil ( or ghee or  olive oil)
  • ½ cup chopped shallot ( 2 shallots, or ½ an onion)
  • 12 tablespoons chopped, peeled turmeric (see notes)
  • 2 tablespoon chopped, peeled ginger root
  • 4 garlic cloves, rough chopped
  • 4 cups veggie broth ( or sub carrot juice- see notes!)
  • 1 lb chopped carrots
  • ½ teaspoon salt, then more to taste
  • ¾1 can of coconut milk, saving some for swirling if you want. (See notes for substitutions)
  • 1 teaspoon yellow curry powder (optional)
  • ½ teaspoon apple cider vinegar,
  • 1 teaspoon maple syrup
  • Pinch or two cayenne, to taste
  • garnish with mint, cilantro or edible flowers

Instructions

  1. Peel and chop shallots, turmeric, ginger and garlic.
  2. Chop the carrots into ½ inch rings, no need to peel if scrubbed.
  3. Heat oil in a large pot, over medium heat.
  4. Add shallots, turmeric root and ginger and sauté until golden, about 3-4 minutes. (see notes if using ground turmeric) Add garlic and continue cooking, stirring about 2 minutes.
  5. Add veggie stock and carrots and salt.
  6. Bring to a boil, cover, turn heat down and simmer until carrots are tender, 15-20 minutes.
  7. Let it cool a bit, then blend in batches until very smooth and velvety.
  8. Place the soup back in a pot, over low heat and add coconut milk and curry, vinegar and maple.  Taste, adjust salt.  Add cayenne for a little heat. See notes.
  9. Serve with fresh herbs and coconut milk swirls.

Notes

If using 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.

If your soup lakes depth, add a teaspoon or two of miso paste, or soy sauce, or a small veggie bouillon cube.

Sometimes I replace half of the veggie broth with fresh carrot juice, for more carrot flavor.

Substitute coconut milk with ½ cup raw cashews (simmer with the carrots until tender) then blend. You can also use cream or half and half or vegan cream- add to taste.

Nutrition

  • Serving Size: 1 ½ cups
  • Calories: 261
  • Sugar: 10.1 g
  • Sodium: 577.1 mg
  • Fat: 16 g
  • Saturated Fat: 12.7 g
  • Carbohydrates: 26.2 g
  • Fiber: 5.4 g
  • Protein: 6.5 g
  • Cholesterol: 3.6 mg

Keywords: carrot giner soup, carrot turmeric soup, vegan carrot ginger soup,

 

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. Just made this carrot soup, and it is amazing. I added some cilantro and thyme and a bit more heat and it is fabulous. Looking forward to lunches for a couple of days. Thank you, Sylvia. Judith

  2. My husband said this is the best soup he’s ever had! Everything in it is so good for you–turmeric, ginger, garlic, carrot, coconut milk–a keeper for sure! Thank you Sylvia!

  3. Another INCREDIBLE recipe! My husband made a double batch of this delicious Carrot-Ginger Soup, so we had it for 2 days and loved it! Then, we still had soup on the third day… well, we added hand fulls of greens and lots of shelled shrimp, and avocado on top. Oh WOW! This soup, with shrimp, will bring your friends to tears of joy! Another perfect recipe! Thank you, Sylvia!

  4. Delicious soup, thank you Sylvia. I used ground turmeric and raw cashews, otherwise everything was per your recipe. And my sacral loved the warming boost!

  5. I’m looking for anti-inflammatory recipes for a post surgery diet and this looks amazing! I’d like to add some protein, maybe lentils or chickpeas? Do you have any suggestions of what would go best? Thanks as always Sylvia!

  6. This soup had a pleasing yet mild favor. I didn’t have the carrot juice, so I used vegetable broth as the liquid. It was my first time cooking with fresh tumeric, and I was surprised at how mild its flavor was. I expect that using the carrot juice would add to the flavor, but it’s not something that I typically have lying around! When I make this soup again, I will add even more tumeric, and see if that deepens the flavor. I might also consider a dash or two of Worcetershire. Nice recipe.