I can’t imagine a good soup without carrots. I love their bright colour, creamy texture, and natural sweetness. But this time, I am taking the carrot soup to the next level. Enhanced the flavour with ginger and turmeric. Together, they bring amazing zing, warmth, and a serious health boost.
Why ginger and turmeric
Using ginger and turmeric in your cooking adds a whole new layer of flavour, debt and health benefits.
- Ginger – this root brings warmth and a comfort to the soup. It is also known for its anti-inflammatory powers, which can help with bloating and boost your immune system.
- Turmeric – While carrots give a lovely orange colour, the turmeric transforms it into a stunning golden colour that is hard to resist. Plus, turmeric is a powerful immune booster, so don’t hesitate to add it.
What Do You Need
Carrots – Carrots are the perfect base for the soup. Cooked carrots add a natural sweetness and a big doze of beta-carotene. Just make sure you do not eat too much, or you might turn a bit too orange 🙂
Fresh ginger and turmeric root – Ginger and turmeric root bring the soup to life. They truly make it a real immune booster! Fresh roots are key here, so please skip the powdered versions for the best flavor.
Onion – Onion is a must-have in almost every soup I make. I love the sweetness cooked onion adds.
Garlic – Garlic is the necessity in my cuisine. It is the main flavour booster and amazing immunity hero!
Red lentils – some protein base is needed for full balanced meal. I like using lentils as my favourite legume for my soup. The lentil is rich with fiber and therefore a good friendly digestive enforcement.
Vegetable Broth – Homemade broth is always the best, but store-bought is a great alternative when you are in a rush. Broth not only adds flavor, but also infuses the soup with extra nutrients. Also, if you make your own, you can control the salt and toss in extra veggies!
Red Vinegar – Just a splash to brighten the flavours together.
Spices – Season with salt, pepper, smoked paprika, and a pinch of ground cumin. For a little extra kick, add a sprinkle of freshly grated nutmeg.
Coconut cream – I like to use coconut cream (canned) instead of regular cream, because the coconut adds an interesting richness that you are going to love.
Sage-based herb butter – Just a bit to finish the soup. If you don’t have herb butter, use a regular one.
Olive Oil – I recommend light olive oil or high-heat substitutes like avocado oil for cooking the veggies.
Few useful tools to have
Dutch Oven – I love my Dutch oven! Seriously, everything tastes better and looks better when cooked in a Dutch oven! If you are curious about why I love my Dutch oven so much, check my post about all the 9 reasons why you need a Dutch oven in your kitchen. Fair warning: once you try it, you will be hooked for life!
Microplane or grater is the kitchen lifesaver when you are short in time. I really think everyone should have one in their kitchen drawer.
Healthy Carrot Soup with Ginger and Turmeric
Course: SoupsDifficulty: Easy4
servings5
minutes45
minutes50
minutesLearn how to make a creamy, healthy carrot soup with ginger and turmeric - the immune-booster bowl of comfort everyone needs!
Ingredients
2 large carrots, cut in larger 2 inch pieces
1 tablespoon grated fresh ginger
1 tablespoon fresh grated turmeric
1 small onion, finely chopped
3-4 garlic cloves, minced
¼ cup red lentils
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 tablespoon red vinegar
½ cup coconut cream
50 gr sage-butter
salt and pepper to taste
pinch of fresh ground nutmeg
about 1.5 litre of vegetable broth
1/2 cup coconut cream
olive oil
Directions
- In a Dutch oven over medium heat, warm olive oil and sauté the chopped onion until soft and golden.
- Add the carrots, garlic, ginger, and turmeric, and cook for 5 more minutes.
- Pour in the vegetable broth, add the spices, and cook on medium-low heat for 25-30 minutes with the lid partially on, or until the carrots are soft (you can poke with a fork to check).
- Stir in the coconut milk, cover, and let it cook for an additional 5 minutes.
- Turn off the heat and let the soup rest covered for a few minutes.
- Transfer the soup into a blender and mix it all until creamy (alternatively, you can use a hand blender and blend in the pot directly).
- Stir in a dollop of herb butter, then serve topped with a scoop of sour cream and a sprinkle of toasted pumpkin seeds.
Notes
- Check my chilli oil for some extra heat in the soup.
How to store the soup
If you happen to have any leftovers (which I highly doubt), you can freeze the soup in an airtight container for up to a month. Just let it defrost at room temperature and warm it up on low heat before serving. If you are planning to eat it sooner, the soup will stay fresh in the fridge for up to 3 days.
Did you make this recipe?
Please let me know how it turned out and share a photo on Instagram with a hashtag #chickinapron.com or pin the recipe. I would also be happy to learn about any variations or substitutions you used. Your feedback and creativity absolutely inspire me! Thank you!
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