Description
This vibrant Carrot Soup with Ginger and Turmeric is a comforting and nourishing dish infused with the bright flavors of fresh ginger, turmeric, and a splash of orange juice. Creamy and smooth, this soup combines the sweetness of carrots and sweet potatoes with warming spices and a touch of coconut milk, making it perfect for a wholesome lunch or dinner.
Ingredients
Scale
Main Ingredients
- 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
- 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
- 6 cups vegetable broth or chicken broth, plus more if needed
- Salt and ground black pepper, to taste
- 3 tablespoons coconut milk, plus more for topping (optional)
Optional Garnishes
- Coconut milk
- Red chili flakes
- Croutons
- Toasted pistachios
- Fresh herbs such as parsley, thyme, or basil
Instructions
- Sauté Vegetables: In a soup pot or Dutch oven, heat the oil over medium heat. Add the chopped onion, celery, carrots, and sweet potato. Sauté while stirring frequently for about 4 minutes until the vegetables start to soften.
- Add Spices: Stir in the minced ginger and turmeric. Continue to sauté for another 3 minutes until the onions become translucent and the vegetables look bright and glossy, allowing the spices to bloom and build flavor.
- Add Liquids and Simmer: Pour in the freshly squeezed orange juice and the vegetable or chicken broth. Mix well and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20–25 minutes until the vegetables are tender and can be pierced easily with a fork.
- Blend Soup: Using an immersion blender, puree 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 velvety smooth.
- Adjust Seasoning: If blended in a standalone blender, return the soup to the pot. Season with salt and ground black pepper to taste. Add the coconut milk now if using, and simmer gently for 5 more minutes, stirring occasionally to prevent sticking.
- Serve and Garnish: Ladle the soup into bowls and garnish with a swirl of coconut milk, a sprinkle of red chili flakes, toasted pistachios, croutons, and fresh herbs like parsley, thyme, or basil, as desired. Serve hot and enjoy!
Notes
- The soup can be made fully vegan by using vegetable broth.
- Fresh turmeric can stain surfaces and clothing, so handle with care.
- Adjust the texture by adding more broth if the soup is too thick.
- Spice level can be increased by adding more chili flakes or fresh chili.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
