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- 1 lb carrots, peeled and chopped - 1 tablespoon fresh ginger, grated - 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric) - 1 onion, chopped - 3 cloves garlic, minced The base of this soup is bright orange carrots. They add sweetness and color. Fresh ginger gives a nice kick. Turmeric adds an earthy taste and a golden hue. Onion and garlic bring depth to the flavor. - 4 cups vegetable broth - 1 can (13.5 oz) coconut milk - 2 tablespoons olive oil Vegetable broth forms the soup's heart. Coconut milk adds creaminess and richness. Olive oil helps sauté the veggies and enhance their flavors. - Salt and pepper to taste - 1 tablespoon lemon juice - Fresh cilantro or parsley for garnish Salt and pepper balance the flavors. Lemon juice adds brightness. Fresh herbs bring freshness and a pop of color to the final dish. {{ingredient_image_1}} First, gather your ingredients. You need: - 1 lb carrots, peeled and chopped - 1 tablespoon fresh ginger, grated - 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric) - 1 onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 can (13.5 oz) coconut milk - 2 tablespoons olive oil - Salt and pepper to taste - 1 tablespoon lemon juice - Fresh cilantro or parsley for garnish Chop the carrots, onion, and garlic. Grate the ginger and turmeric. This makes cooking easy. Heat the olive oil in a large pot over medium heat. Add the chopped onion. Sauté for about 5 minutes until it looks clear. Next, add the minced garlic, grated ginger, and grated turmeric. Stir and cook for 2 more minutes. This step brings out the spices' flavors. Now, add the chopped carrots. Stir everything to coat the carrots well. Sauté for another 3 to 4 minutes. Pour in the vegetable broth. Bring the mix to a boil. Once boiling, turn down the heat to low, cover it, and let it simmer for 20 to 25 minutes. You want the carrots to be soft. After cooking, remove the pot from heat. Let it cool for a few minutes. Use an immersion blender to blend the soup until smooth. If you don’t have one, carefully use a regular blender in batches. Return the smooth soup to the pot. Stir in the coconut milk and lemon juice. Heat it over low heat and add salt and pepper to taste. Serve the soup hot. Garnish with fresh cilantro or parsley for a burst of color and flavor. Enjoy your delicious ginger turmeric carrot soup! To avoid burning the spices, keep the heat low. When you add garlic, ginger, and turmeric, stir them often. They cook fast and can burn quickly if left alone. Always watch the pot and keep things moving. This step adds flavor without the bitter taste of burnt spices. Using an immersion blender is simple and quick. You can blend the soup right in the pot. If you use a regular blender, be careful. Let the soup cool a bit before blending. Blend in small batches to avoid spills. Always hold the lid tight while blending to keep the soup safe inside. To boost flavor, try adding a pinch of cumin or coriander. These spices pair well with ginger and turmeric. You can also add a dash of red pepper flakes for heat. For extra creaminess, consider mixing in some cashew cream. Fresh herbs like basil or dill also add a nice touch. Pro Tips Use Fresh Ingredients: Fresh ginger and turmeric can significantly enhance the flavor and health benefits of your soup compared to dried versions. Blend for Creaminess: For a super smooth texture, make sure to blend the soup thoroughly. An immersion blender is great for this, but a regular blender works too—just be careful with hot liquids! Adjust Thickness: If you prefer a thinner soup, simply add more vegetable broth or coconut milk until you reach your desired consistency. Garnish for Flavor: Adding fresh herbs like cilantro or parsley not only brightens the dish visually but also adds a punch of fresh flavor that complements the soup beautifully. {{image_2}} You can swap coconut milk for other options. Try using almond milk or cashew cream. For a lighter broth, vegetable stock works well. If you want more flavor, use homemade stock. This soup is easy to make vegan. Just ensure your broth is plant-based. You can also add protein. Chickpeas or lentils add great texture and nutrition. For gluten-free, check labels on your broth and coconut milk. Serve the soup hot with crusty bread for dipping. Croutons add a nice crunch. Top with fresh herbs like cilantro or parsley. A drizzle of olive oil enhances the flavor. For a kick, sprinkle with red pepper flakes. To store leftovers, let the soup cool first. Pour it into an airtight container. Seal the container tightly. Place it in the fridge. This soup stays fresh for about 3 to 5 days. When ready to eat, check for any off smells or colors. Discard if it looks or smells strange. You can freeze this soup for later use. Let it cool completely before freezing. Use freezer-safe bags or containers. Leave a little space at the top for expansion. Label the bags with the date. The soup can last up to 3 months in the freezer. When you want to eat it, just thaw it in the fridge overnight. To reheat, pour the soup into a pot. Warm it over low heat on the stove. Stir often to keep it from sticking. You can also use a microwave. Heat in short bursts, stirring in between. This keeps the flavors fresh and avoids burning. Add a little water or coconut milk if the soup is too thick. Yes, you can use ground turmeric. Use 1 teaspoon of ground turmeric for every tablespoon of fresh turmeric. Fresh turmeric adds a bright flavor and color. Ground turmeric works well but may taste less vibrant. The soup lasts about 4 to 5 days in the fridge. Store it in an airtight container. Let it cool completely before sealing. This keeps it fresh and safe to eat later. Yes, this soup is very healthy. It is full of vitamins and minerals from carrots and ginger. Turmeric has anti-inflammatory properties. Coconut milk provides healthy fats. This soup supports your immune system and overall health. Absolutely! You can add vegetables like sweet potatoes, bell peppers, or spinach. Just chop them small so they cook evenly. Adding more veggies boosts flavor and nutrition. This soup is very versatile. In this blog post, I covered how to make a delicious soup using fresh ingredients like carrots, ginger, and turmeric. I shared step-by-step instructions for preparing, cooking, and blending. You learned tips to enhance flavors and variations for dietary needs. Plus, I gave advice on storage and reheating. Making this soup is simple and rewarding. You can create a healthy dish for any meal. Enjoy experimenting with flavors and ingredients to make it your own. Happy cooking!

Ginger Turmeric Carrot Soup

A vibrant and healthy soup made with carrots, ginger, and turmeric, perfect for warming up on a chilly day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Fusion
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 lb carrots, peeled and chopped
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric)
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 tablespoon lemon juice
  • Fresh cilantro or parsley for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
  • Stir in the minced garlic, grated ginger, and grated turmeric. Cook for an additional 2 minutes, stirring frequently to prevent burning.
  • Add the chopped carrots to the pot and stir to coat them with the spices. Sauté for another 3-4 minutes.
  • Pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce heat to low, cover, and let simmer for about 20-25 minutes, or until the carrots are tender.
  • Remove the pot from heat and let it cool slightly. Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until creamy.
  • Return the blended soup to the pot. Stir in the coconut milk and lemon juice. Warm over low heat, adjusting seasoning with salt and pepper to taste.
  • Once heated through, serve hot, garnished with fresh cilantro or parsley for added freshness.

Notes

For a spicier kick, add a pinch of cayenne pepper.
Keyword carrot, ginger, soup, turmeric, vegan