This healing Carrot, Ginger and Turmeric soup is vibrant and cozy with many healthy benefits. The natural sweetness of the butternut squash and carrots with the rich creamy texture of the coconut milk leaves you feeling all warm and cozy.
Once the holidays begin to slow down and we start to relax, that’s when we start feeling rundown. Whether it’s the flu or a nasty cold, we look for a healthy, nourishing and comforting soup to help us through it!
You have come to the right place, this healing Carrot, Ginger and Turmeric soup will help to get back on your feet and fight off those nasty viruses. But don’t wait to feel sick to make this soup. I would highly recommend to make this soup often over the winter months.
SO HEALTHY FOR YOU….
Carrots is the only vegetable that won’t lose it’s nutrient content when cooked. It is high source of Vitamin A, known as beta carotene, which helps to keep eyes, skin and hair healthy. It helps to fight cancer, and heart disease.
Ginger is an anti-inflammatory which is helpful to those with arthirtis, upset stomach, reduces inflammation to help fight colds/flu’s and reduces cancer risks. Garlic and onions are also beneficial, they will strenghten our immune system. These are all excellent reasons to make this soup.
Turmeric is known for it’s anti-inflammatory properties that helps with muscle soreness, arthritis and reduces inflammation in your body. Whenever possible I like to add turmeric to my cooking for those reasons.
INGREDIENTS
Extra Virgin Olive Oil: recommend a good quality of evvo.
Onion: sauté them long enough so they are transparent, as it allows some additional sweetness to the soup
Garlic: a pungent yet a flavourful vegetable that brings dishes to the next level of tastiness
Ginger: another pungent zesty spice that adds a warmth to the soup
Turmeric: just enough to offer the health benefits when you add black pepper
Carrots: makes a wonderful flavourful soup, that creates a creamy texture without adding any diary. The flavour is earthy and sweet, that makes it a perfect comfort soup
Butternut Squash is my favourite squash to use for soups and other options is kabocha squash which is a Japanese squash or pumpkin squash
Vegetable broth as this is a vegetarian soup
Himalayan salt and pepper
Coconut milk offers a richness to this soup and only a little goes a long way
Maple syrup is something I had to try and only a teaspoon or two is needed for that maple earthy flavour and compliments with the warm spices
INSTRUCTIONS
In a Dutch oven or soup pot, add olive oil over medium heat, add onion and sauté for about 3 minutes. Add garlic and ginger, sauté for another minute to release the aromas. Stir in turmeric and simmer for another minute.
Add carrots and butternut squash and cook for about 3-4 minutes. Stir in salt and pepper, add vegetable broth and bring to a boil, then reduce heat and simmer for 15-17 minutes until squash and carrots are tender.
Purée using an immersion blender or stand blender until the soup is smooth. If you are using a blender, transfer soup in small batches or wait for 10 minutes. Return soup to the pot and stir in coconut milk. Taste soup to adjust seasonings if necessary.
This soup is rich is texture and flavour. It makes a perfect lunch or appetizer since it is satisfying and filling. The butternut squash and carrots with the turmeric adds a vibrant and bold colour to this beautiful soup. Garnish options are vegan coconut yogurt or milk, parsley, thyme or chili pepper flakes. Enjoy!
SERVING SUGGESTIONS
This carrot, ginger and turmeric soup is vibrant and rich with bold flavours, so you want to keep it simple when you serve this soup. I often have sourdough bread with this soup or a whole wheat bagette and my preference is toasted. Have you ever thought of a grilled cheese sandwich? I would use a mild cheese, nothing to bold as the flavours could counteract with each other rather than the flavours compliment each other.
STORING
Soup is so easy and one of the best things to store in the freezer. Refrigerate leftovers in an air-tight container for up to 4 days. Freeze soup in freezer safe containers or zip lock bags for up 5 months.
Please leave a review if you made this recipe. Would love to hear your comments and feedback and please rate this recipe. Thank you, Rose 🙂
Healing Carrot, Ginger and Turmeric Soup
Ingredients
Equipment
Method
- In a Dutch oven or soup pot, add olive oil over medium heat, add onion and sauté for about 3 minutes. Add garlic and ginger, sauté for another minute to release the aromas. Stir in turmeric and simmer for another minute.
- Add carrots and butternut squash and cook for about 3-4 minutes. Stir in salt and pepper, add vegetable broth and bring to a boil, then reduce heat and simmer for 15-17 minutes until squash and carrots are tender.
- Purée using an immersion blender or stand blender until the soup is smooth. If you are using a blender, transfer soup in small batches or wait for 10 minutes. Return soup to the pot and stir in coconut milk and maple syrup. Taste soup to adjust seasonings if necessary.
- Garnish options are vegan coconut yogurt or milk, parsley, walnuts, chili pepper flakes. Enjoy!