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You are here: Home / Main Dishes / Soups & Stews / Carrot Soup with Ginger and Turmeric

Carrot Soup with Ginger and Turmeric

December 16, 2016 By Gloria 33 Comments

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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.

Carrot soup with ginger

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!

Carrot soup with ginger

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

Carrot Soup with Ginger and Tumeric

Course: Soup
Cuisine: Vegan
Servings: 4 portions
Calories: 174kcal
Author: The Greedy Vegan
Print Recipe
Metric - US Customary

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

Serving: 1bowl | Calories: 174kcal | Carbohydrates: 19g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 1379mg | Potassium: 463mg | Fiber: 4g | Sugar: 9g | Vitamin A: 21415IU | Vitamin C: 10.1mg | Calcium: 52mg | Iron: 0.7mg

 

 

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Filed Under: All Recipes, Main Dishes, Sides & Appetizers, Soups, Soups & Stews Tagged With: autumn, carrot, dinner, ginger, gluten free, ingredient, lunch, soup, soups, spicy, turmeric, vegan, vegetarian, wheat free, winter

Previous Post: « Rich Roasted Tomato Soup with Garlic
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Reader Interactions

Comments

  1. Martha Durna says

    February 8, 2017 at 11:54 pm

    So when do I put the carrots in?

    Reply
    • Gloria says

      February 9, 2017 at 10:12 am

      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.

      Reply
    • Elizabeth says

      January 28, 2019 at 12:37 am

      Why does the broth need to be hot before adding? It just makes an extra pot to wash

      Reply
      • Gloria says

        January 28, 2019 at 7:38 am

        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. 😄

        Reply
  2. Virginia LC says

    April 13, 2017 at 12:21 am

    5 stars

    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.

    Reply
  3. Heather Johnson says

    July 24, 2017 at 11:42 pm

    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.

    Reply
    • Erin says

      December 12, 2018 at 3:43 am

      It taste great! I add a couple tablespoons of Greek yogurt to my bowl nice a creamy 😊

      Reply
  4. Krysten says

    July 25, 2017 at 4:10 am

    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!

    Reply
  5. Sondra says

    July 25, 2017 at 7:41 am

    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.

    Reply
  6. ohmummymia says

    July 25, 2017 at 9:29 pm

    looks lovely I need to try it. I bet it’s very healthy

    Reply
  7. Katherine says

    August 6, 2017 at 2:23 pm

    5 stars
    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 ?

    Reply
  8. Elizabeth O says

    August 10, 2017 at 2:04 pm

    5 stars
    Carrot soup is one of my top 5 soups. I could eat it every day and all year round. Yummy.

    Reply
  9. Maria says

    August 23, 2017 at 2:55 am

    5 stars
    I’m making this tonight. Sounds incredibly easy. Thank you for the simplicity!

    Reply
  10. Montserrat says

    August 27, 2017 at 6:40 pm

    4 stars
    I loved your recipe!! Thank you to share such an easy and tasty soup, it is perfect for the windy cold das in autumn ??

    Reply
  11. sharon skidmore says

    September 12, 2017 at 2:36 pm

    can I use ground turmeric and how much, please and thnk you.

    Reply
    • Gloria says

      September 12, 2017 at 4:24 pm

      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.

      Reply
  12. Barbara says

    January 6, 2018 at 1:11 am

    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?

    Reply
    • Gloria says

      January 6, 2018 at 8:26 am

      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.

      Reply
  13. Meaghan says

    January 27, 2018 at 8:35 pm

    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!!

    Reply
    • Gloria says

      January 31, 2018 at 7:29 am

      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.

      Reply
  14. Patricia Harrison says

    March 13, 2018 at 4:15 pm

    5 stars

    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.

    Reply
  15. Christine Chapdelaine says

    September 11, 2018 at 5:26 pm

    5 stars
    Sooo good,eating it now while commenting,topped with yogurt and pistachio
    Thank you

    Reply
    • Gloria says

      September 28, 2018 at 11:13 am

      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.

      Reply
  16. Ashley says

    February 20, 2019 at 6:23 am

    I know it wouldn’t make it vegan but, could I use chicken stock instead? Or does that change the flavour too much.

    Reply
    • Gloria says

      February 20, 2019 at 8:49 am

      Hello Ashley, the soup packs a lovely punch when it comes to flavours so it should be fine.

      Reply
  17. Karen Kaye-Smith says

    February 26, 2019 at 8:39 am

    5 stars
    Wow this soup was so easy to make and so delicious. Adding to my go to soup list

    Reply
  18. RobertCig says

    August 24, 2019 at 9:16 pm

    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.

    Reply
  19. Zaitun says

    May 4, 2020 at 10:55 pm

    Made this soup for dinner today and both my husband and me loved it, it was soo delicious. Thanks

    Reply

Trackbacks

  1. 10 Best Turmeric Recipes says:
    August 7, 2017 at 10:58 am

    […] #10 Carrot Soup With Ginger And Turmeric […]

    Reply
  2. Hearty Potato and Mustard Soup • The Greedy Vegan says:
    November 9, 2017 at 7:00 pm

    […] or root vegetable soup, in general, these days. My go-to recipes are a rustic potato soup and a carrot soup with ginger and turmeric that is great for fending off […]

    Reply
  3. Does Ginger Deserve to be a Superfood? – EdLyn's Blog says:
    December 11, 2017 at 1:53 am

    […] you are looking for an idea to warm up, check out this carrot soup this season. This soup not only has ginger in it but its beneficial cousin turmeric. Not to mention […]

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  4. 78 Seasonal Produce Recipes for February - My Sweet Urban Life says:
    February 1, 2019 at 10:04 am

    […] Carrot Soup with Ginger and Tumeric from the Greedy Vegan […]

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  5. Carrot Ginger soup Recipes Make You Hungry says:
    November 29, 2019 at 12:37 am

    […] To see details and step by step to make it, you can visit this link: Carrot Ginger Soup Recipes […]

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