Carrot Soup with Ginger and Tumeric

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


  • 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


  • 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.


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