Published: · Modified: by Gloria - The Greedy Vegan · This post may contain affiliate links · 33 Comments
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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 quantityof 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 complementthe 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 withlowering 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
The Greedy Vegan
4.45 from 25 votes
Print Recipe Pin Recipe
Course Soup
Cuisine Vegan
Servings 4 portions
Calories 174 kcal
Ingredients
- 500 g carrots grated
- 3 tablespoon olive oil or oil of your choice
- 1 small onion chopped
- 3 cloves garlic roughly chopped
- 1 tablespoon ginger fresh, grated
- 1 teaspoon turmeric fresh, grated
- ½ teaspoon black pepper ground
- ½ teaspoon 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 tablespoon 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
Nutrition Facts
Carrot Soup with Ginger and Tumeric
Serving Size
1 bowl
Amount per Serving
Calories
174
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Sodium
1379
mg
Potassium
463
mg
13
%
Carbohydrates
19
g
6
%
Fiber
4
g
17
%
Sugar
9
g
10
%
Protein
1
g
2
%
Vitamin A
21415
IU
428
%
Vitamin C
10.1
mg
12
%
Calcium
52
mg
5
%
Iron
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Martha Durna
So when do I put the carrots in?
Reply
Gloria
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
Why does the broth need to be hot before adding? It just makes an extra pot to wash
Reply
Gloria
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
Virginia LC
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
Heather Johnson
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
It taste great! I add a couple tablespoons of Greek yogurt to my bowl nice a creamy 😊
Reply
Krysten
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
Sondra
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
ohmummymia
looks lovely I need to try it. I bet it’s very healthy
Reply
Katherine
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
Elizabeth O
Carrot soup is one of my top 5 soups. I could eat it every day and all year round. Yummy.Reply
Maria
I’m making this tonight. Sounds incredibly easy. Thank you for the simplicity!Reply
Montserrat
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
sharon skidmore
can I use ground turmeric and how much, please and thnk you.
Reply
Gloria
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
Barbara
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
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
Meaghan
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
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
Patricia Harrison
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
Christine Chapdelaine
Sooo good,eating it now while commenting,topped with yogurt and pistachio
Thank youReply
Gloria
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
Ashley
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
Hello Ashley, the soup packs a lovely punch when it comes to flavours so it should be fine.
Reply
Karen Kaye-Smith
Wow this soup was so easy to make and so delicious. Adding to my go to soup listReply
RobertCig
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
Zaitun
Made this soup for dinner today and both my husband and me loved it, it was soo delicious. Thanks
Reply
Trackbacks
[…] #10 Carrot Soup With Ginger And Turmeric […]
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[…] or root vegetable soup, in general, these days. My go-to recipes are arustic potato soup and acarrot soup with ginger and turmeric that is great for fending off […]
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[…] 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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[…] Carrot Soup with Ginger and Tumeric from the Greedy Vegan […]
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[…] To see details and step by step to make it, you can visit this link: Carrot Ginger Soup Recipes […]
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