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This carrot soup with ginger and turmeric is a comforting bowl full of warmth and bright flavors perfect for chilly evenings or anytime you want something nourishing. It is vibrant, smooth, and lightly spiced, making it an ideal starter or a light meal on its own.
I first made this soup on a lazy Sunday when I wanted something cozy but not heavy. It quickly became a favorite that I return to whenever I crave something both soothing and uplifting.
Ingredients
- Olive oil or coconut oil: provides a rich base and healthy fats for sautéing the vegetables
- Small onion and celery: add a mild sweetness and aromatic foundation
- Carrots: are the main star offering natural sweetness and vibrant color; choose firm carrots with smooth skins
- Sweet potato: adds creaminess and a subtle earthy sweetness; opt for a firm, unblemished tuber
- Fresh ginger: imparts a spicy warmth that is bright and fresh; if fresh is not available, ground ginger can stand in but fresh is best for more punch
- Fresh turmeric: gives an earthy brightness and beautiful golden color; if sourcing fresh turmeric, look for bright, firm roots without wrinkles, otherwise ground turmeric works
- Fresh orange juice: adds a natural citrusy brightness to cut through the richness and bring depth
- Vegetable broth or chicken broth: forms the soup base; homemade or a quality store-bought broth enhances flavor
- Salt and black pepper: balance and enhance all the other ingredients
- Coconut milk: added into the soup and for topping enriches the soup with creamy texture and subtle tropical notes
- Optional toppings: like toasted pistachios, chili flakes, fresh herbs, or crunchy croutons add texture and layers of flavor
Instructions
- Build The Base:
- In a large pot or Dutch oven, heat the oil over medium heat until shimmering. Add chopped onion, celery, carrots, and sweet potato. Stir frequently and sauté for about four minutes until the vegetables start to soften and the onions become translucent. This step develops the flavor foundation for the soup.
- Add Spices and Brightness:
- Stir in the minced fresh ginger and turmeric. Continue to sauté for three more minutes, allowing the spices to become fragrant and the vegetables to look glossy and vibrant. This step is crucial for unlocking the aroma and flavor of the ginger and turmeric.
- Simmer The Vegetables:
- Pour in the freshly squeezed orange juice and broth. Stir gently and bring the liquid to a boil. Lower the heat to a simmer and cover the pot. Let this cook for 20 to 25 minutes until the carrots and sweet potatoes are fork tender.
- Purée Smooth:
- Use an immersion blender inside the pot to purée the soup until completely smooth and creamy. Alternatively, work in batches using a countertop blender or food processor. Return soup to the pot if blended outside.
- Season And Enrich:
- Add salt and freshly ground black pepper to taste. If desired, stir in coconut milk now for added creaminess and gentle sweetness. Simmer on low for another five minutes, stirring occasionally to avoid sticking.
- Serve With Toppings:
- Ladle soup into bowls. Drizzle extra coconut milk on top for a luscious swirl. Garnish with toasted pistachios, chili flakes, crunchy croutons, or fresh herbs to add texture, spice, and freshness.
Coconut milk is one of my favorite additions as it transforms the soup into a silky delight. This soup always reminds me of cozy winter afternoons when my family gathers around the kitchen sharing stories and warm bowls of comfort.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. The flavors meld and deepen, making the soup taste even better the next day. When reheating, warm gently on the stove and stir in a splash of broth or water if it becomes too thick.
Ingredient Swaps
If fresh turmeric is hard to find, use quality ground turmeric but reduce quantity slightly as it is more concentrated. Sweet potatoes can be swapped for butternut squash or pumpkin for a different sweetness and creaminess. For broth, feel free to use homemade stock or a good quality store-bought option.
Serving Ideas
Serve with crusty bread or garlic croutons for a satisfying meal. Add a dollop of yogurt or sour cream if not dairy-free for extra creaminess. A sprinkle of toasted nuts or seeds adds welcome crunch and an extra layer of flavor.
This soup is a perfect balance of warmth and brightness that soothes and delights. Enjoy it as a nourishing treat any time of year.
Frequently Asked Recipe Questions
- → Can I use ground ginger and turmeric instead of fresh?
Yes, ground ginger and turmeric work well; use about 1 teaspoon of each to match the fresh flavor.
- → What broth works best for this soup?
Vegetable broth is ideal for a lighter taste, but chicken broth adds a deeper savory note.
- → How can I make the soup creamier without coconut milk?
Pureeing the soup thoroughly and adding a small potato or sweet potato helps achieve a creamy texture naturally.
- → Which toppings enhance the soup’s flavor?
Toasted pistachios, a drizzle of coconut milk, chili flakes, or fresh herbs like parsley complement this soup nicely.
- → How long does the soup keep refrigerated?
Stored in an airtight container, the soup keeps well for 3 to 4 days in the fridge.
- → Can this soup be frozen?
Yes, freezing is possible. For best texture, freeze before adding any optional coconut milk toppings.