Please note that this post contains affiliate links of products that I love and use. This rewards me with a small commission if you choose to buy through the links and none of this will cost you anything – but it does help me pay the bills and deliver you quality content. – Love, Gloria.
The last two weeks of December always catch me off guard. How is it already winter and where did the year go? It feels surreal to me how quickly the year has gone by. During the last days of the year, I turn into an indoor person as I am not very fond of winter and cold temperatures. Curling up on the couch with a blanket and holding a cup of steaming hot soup is about as good as it gets this time of the year. In fact, soups are my dinner of choice during winter and the brighter the colour, the better. This one is not only very orange but also quite hot even though there is no chilli in it. The heat in this carrot soup with ginger, in fact, comes from the ginger itself.
The orange hue is not just because of the carrots but also due to a good amount of turmeric. I would not advise you to use a large quantity of it in dishes because it can make things bitter. Carrots, however, are so sweet that they can handle it. In fact, it adds great flavour to them, chiliesespecially if you cook them as quickly as possible. That is the reason why I grate my carrots before gently sauteing them for a bit. It allows very short cooking times that keep the full flavour of the carrot. Not to mention the colours are staying as vibrant as can be. To me, there is nothing worse when it comes to soup than overcooked vegetables. This way everything stays as vibrant as possible, just look at that colour!
To complement the sweetness of the carrot I love to add heat, you could easily do the chillies, but I prefer ginger in this case. It has a lovely warmth to it and is quite peppery if used in larger amounts. I use ginger a lot during winter in all sorts of things ranging from teas and cookies to savoury dishes. I think it is one of the most underrated ingredients. In a way, it is understandable since it doesn’t look very spectacular but it comes with so many benefits that you should take advantage off, especially during winter. Gingerol, the bioactive substance in fresh ginger can help with lowering the risk of infections. There is not much more that you could ask from an ingredient. It offers great taste and helps you fight colds when it’s wet and windy outside – so this carrot soup with ginger and turmeric is a must cook for wintertime.
Carrot Soup with Ginger and Tumeric
Ingredients
- 500 g carrots grated
- 3 tbsp olive oil or oil of your choice
- 1 small onion chopped
- 3 cloves garlic roughly chopped
- 1 tbsp ginger fresh, grated
- 1 tsp turmeric fresh, grated
- 1/2 tsp black pepper ground
- 1/2 tsp salt
- 1 L hot vegetable stock
Instructions
- Peel and grate the carrot, chop the onions and garlic
- Saute the onions over medium heat in a pan with 3 tbsp of oil. Once they are translucent and soft, add the garlic, ginger, turmeric, carrots and seasoning.
- Saute everything for another 2-3 minutes over medium heat.
- Add the hot vegetable stock, bring to a boil and simmer for 5 minutes.
- Puree the soup with an immersion blender or use a free standing blender and do it in batches.
- Serve with some toasted pumpkin seeds, red pepper flakes and fresh coriander if you want.
Nutrition
So when do I put the carrots in?
You add them after the onions have softened, with the other ingredients. I changed the recipe card just now, my apologies for the confusion. – Love, G.
Why does the broth need to be hot before adding? It just makes an extra pot to wash
Hello Elizaberh. That’s very true. It causes an extra pot but if you have hot broth at hand when needed then the soup is done quicker. It’s all a matter of how fast you want or need it done and I’m a very impatient soul. – Love, G. 😄
Made the soup and loved it, everyone at home liked it too, even my 6 year old picky eater. I served it with a dollop of plain yogurt and roasted mixed nut pieces. Thank you for sharing.
Your carrot soup recipe sounds perfect for a cool fall day. I never would have thought to introduce ginger and turmeric as flavors with the carrot.
It taste great! I add a couple tablespoons of Greek yogurt to my bowl nice a creamy 😊
I love pretty much anything with ginger and turmeric in it. That flavor combination is such a win. I can’t wait to try this recipe!
With the holidays coming up this seems like a perfect recipe to make for friends and family. I really like how you fiound a way to add ginger in to your recipes. It isn’t an ingredient most people use.
looks lovely I need to try it. I bet it’s very healthy
Hi Gloria,
I love this Carrot Soup with Ginger and Turmeric recipe you have posted.
I wanted to say that and also that I featured this recipe in our website, Greenthickies.com. Not the actual recipe, only one image, title and a small quote, and then linked directly back here.
Thanks a Lot ?
Carrot soup is one of my top 5 soups. I could eat it every day and all year round. Yummy.
I’m making this tonight. Sounds incredibly easy. Thank you for the simplicity!
I loved your recipe!! Thank you to share such an easy and tasty soup, it is perfect for the windy cold das in autumn ??
can I use ground turmeric and how much, please and thnk you.
Yes, you can use ground turmeric. 1 tsp fresh turmeric equals about 1/3 ground turmeric. Try 1/4 of a tsp and go from there. You can always increase it to 1/3 by adding a pinch of it. – Love, G.
I love this! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Happy New year to you! I’d love for you to spread the word and link to my post. If you want to link to any other recipes or need a specific one feel free to get in touch. – Love, G.
We currently have the plague being passed around our house so I gave this recipe a shot – The flavor is seriously awesome. We ended up using chicken stock (I know, not Vegan) because the veggie stock I had went rancid 😕. I couldn’t find fresh turmeric so I used 1/4 tsp of powdered instead. I also used a bag of pre shredded carrots and an immersion blender because I’m lazy. I bet this would freeze really well if you wanted to have it on hand. 5 stars for sure. I’d pick this over chicken noodle soup any day! Thanks for sharing!!
Hello Meaghan, I hope you all are well again. The soup indeed freezes wonderfully. I tend to buy carrots in bulk when they go on offer and just make a huge batch. Just keep in mind to use a glass container for freezing, or you will end up with yellow/orange containers if they are plastic. Carrots stain a lot! =D – Love, G.
My family loved this soup. However I found it very time consuming to grate the carrots and ginger, so I chopped them up very finely, therefore I needed to simmer them a little longer. This recipe goes into our all time family favourites.
Sooo good,eating it now while commenting,topped with yogurt and pistachio
Thank you
Hello Christine! What an excellent idea to top it with yoghurt. I’ll have some coconut yoghurt with mine the next time. Might even add some extra curry for a twist now that I think of it. – Love, G.
I know it wouldn’t make it vegan but, could I use chicken stock instead? Or does that change the flavour too much.
Hello Ashley, the soup packs a lovely punch when it comes to flavours so it should be fine.
Wow this soup was so easy to make and so delicious. Adding to my go to soup list
Spiralized carrots are an easy way to add heartiness to soup, giving it that fulfilling quality. They re beautiful in this soup and infuse the meal with Vitamin A 1, great for the immune system as well.
Made this soup for dinner today and both my husband and me loved it, it was soo delicious. Thanks