Description
This vibrant Carrot Soup with Ginger and Turmeric is a nourishing and flavorful dish that combines the natural sweetness of carrots and sweet potatoes with the warmth of fresh ginger, turmeric, and a hint of citrus from orange juice. Perfectly smooth and creamy, it’s enriched with coconut milk and enhanced by optional garnishes such as chili flakes, toasted pistachios, and fresh herbs. This wholesome soup is comforting, easy to prepare, and ideal for a light lunch or dinner.
Ingredients
Scale
Sauté Base
- 2 tablespoons olive oil or coconut oil
- 1 small onion, chopped
- 1 celery rib, chopped
- 2 pounds carrots, peeled and chopped
- 1 medium sweet potato, peeled and chopped
Spices and Flavoring
- 1-inch piece fresh ginger, peeled and minced (or 1 teaspoon ground ginger)
- 1-inch piece fresh turmeric, peeled and minced (or 1 teaspoon ground turmeric)
- 1 orange, freshly squeezed
Liquid Ingredients
- 6 cups vegetable broth or chicken broth, plus more if needed
- 3 tablespoons coconut milk, plus more for topping (optional)
Seasonings and Garnishes
- Salt and ground black pepper, to taste
- Additional coconut milk (for topping, optional)
- Red chili flakes (optional)
- Croutons (optional)
- Toasted pistachios (optional)
- Fresh herbs such as parsley, thyme, or basil (optional)
Instructions
- Sauté the Aromatics: In a soup pot or Dutch oven, heat the olive or coconut oil over medium heat. Add the chopped onion, celery, carrots, and sweet potato. Sauté, stirring frequently, for about 4 minutes or until the vegetables soften slightly.
- Add Ginger and Turmeric: Stir in the minced fresh ginger and turmeric (or their ground versions). Continue to sauté for an additional 3 minutes until the onions turn translucent and the vegetables appear bright and glossy. This step helps to bloom the spices and develop their flavors.
- Add Liquid and Simmer: Pour in the freshly squeezed orange juice along with 6 cups of vegetable or chicken broth. Stir to combine, then bring the mixture to a boil. Reduce heat to low, cover, and let simmer for 20 to 25 minutes until the vegetables are tender and can be easily pierced with a fork.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender or food processor and blend until it reaches a velvety texture.
- Season and Enrich: If you used a blender, return the pureed soup to the pot. Season with salt and freshly ground black pepper to taste. Stir in the coconut milk and gently simmer the soup for an additional 5 minutes, stirring occasionally to prevent sticking.
- Garnish and Serve: Ladle the hot soup into bowls. Garnish with a swirl of coconut milk, a sprinkle of red chili flakes, toasted pistachios, croutons, and/or fresh herbs as desired. Serve immediately and enjoy.
Notes
- For a vegan version, use vegetable broth and coconut or olive oil.
- Adjust the thickness of the soup by adding more broth if needed after blending.
- Fresh turmeric may stain surfaces and hands, so handle with care or use ground turmeric instead.
- Optional garnishes add texture and enhance flavor—try toasting nuts or herbs for extra aroma.
- This soup can be refrigerated for up to 3 days or frozen for up to 2 months.
