Description
This vibrant Carrot Soup with Ginger and Turmeric combines the natural sweetness of carrots and sweet potato with the warm, earthy flavors of fresh ginger and turmeric. Enhanced by a splash of fresh orange juice and enriched with creamy coconut milk, this comforting soup is both healthy and delicious. Perfect for a nourishing lunch or a light dinner, it’s easy to prepare and served with optional crunchy and fresh garnishes for texture and color.
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 the Aromatics: In a soup pot or Dutch oven, heat the oil over medium heat. Add the chopped onion, celery, carrots, and sweet potato. Sauté, stirring frequently, for about 4 minutes until the vegetables soften slightly.
- Add Ginger and Turmeric: Stir in the peeled and minced fresh ginger and turmeric. Continue to sauté for another 3 minutes until the onions become translucent and the vegetables look bright and glossy. This step blooms the spices and builds depth of flavor.
- Add Liquid and Simmer: Pour in the freshly squeezed orange juice and the vegetable or chicken broth. Mix well and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 to 25 minutes, or until the vegetables are tender and can be easily pierced with a fork.
- Blend the Soup: Use an immersion blender to puree the soup directly in the pot until it becomes smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender or food processor and blend until velvety smooth.
- Season and Enrich: If you used a blender, return the pureed soup to the pot. Season with salt and ground black pepper to taste. Add the 3 tablespoons of coconut milk and simmer gently for an additional 5 minutes, stirring occasionally to prevent sticking, allowing the flavors to meld.
- Garnish and Serve: Ladle the finished soup into bowls. Garnish each serving with a swirl of coconut milk if desired, and sprinkle with red chili flakes, toasted pistachios, croutons, and fresh herbs such as parsley, thyme, or basil. Serve hot and enjoy this comforting, flavorful soup.
Notes
- You can substitute fresh ginger and turmeric with ground versions if fresh is unavailable, using 1 teaspoon each.
- Adjust the thickness of the soup by adding extra broth if needed before blending.
- Coconut milk adds creaminess but can be omitted or replaced with dairy cream as preferred.
- For a vegan version, use vegetable broth and coconut oil.
- Serve with crusty bread or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Global
