Vegan Turmeric Carrot Ginger Soup

Ginger is a root that has been used for thousands of years in Chinese medicine, the Ayurvedic system and many other healing practices. Carrots are one of the most nutritious vegetables by weight. This soup combines both ingredients to create a delicious meal with plenty of health benefits!.

This vegan carrot ginger, turmeric soup recipe is a quick and easy dish. It is perfect for when you need to get dinner on the table in a hurry.

Soup is one of my favorite dishes to prepare. When I do, I see myself as a composer, attempting to blend tastes in this precise and balanced manner.

I, too, am a soup fanatic. I like it because it allows me to dip a crusty baguette in it. 

This Golden Turmeric Carrot Ginger Soup is the ideal soup for dipping crusty baguettes in. It’s thick and vegetal, with a lot of taste. Turmeric adds a touch of warmth and is said to be anti-inflammatory. That’s great.

Carrots, in my opinion, are underappreciated. They’re delicious, but squashes and other winter vegetables tend to overwhelm them. Vegan carrot soup, on the other hand, is the way to go.


Plus, if you eat enough carrots, your skin will get a faint orange color, which appears like a tan in the winter. I’m not even kidding when I say that. It’s known as carotenemia. Look it up on the internet.

I’ve seen it firsthand since one of our former neighbors had the sweetest kid who was crazy with carrots and was always tanned.

So, at the very least, consume this soup to become tanned.


To make this carrot ginger soup, follow these instructions.

This vegan soup recipe takes approximately an hour to make after all of the vegetables are ready. If you’re intending on preparing this throughout the week, dice the carrots and onion ahead of time and keep them in airtight containers until you’re ready to cook. To save time, avoid peeling the carrots. If you want to keep the skin on the carrots, choose organic and wash them under warm water before chopping them.

To prepare this soup, first sauté the carrots until they are fork-tender (about 10 minutes). After that, add the chopped onion and continue to sauté until transparent. Stir in the turmeric and ginger and heat for a minute or two to bring the flavors to life (it really does!).

After that, all you have to do is add the liquids and let the soup boil for 30 minutes to an hour. If you have the time, I recommend leaving this soup to simmer for a little longer to bring out the flavors even more.


Now, a few of tips on how to change up this dish. In this carrot ginger soup recipe, I used light coconut milk, but you could use full-fat coconut milk for a more creamy soup. I also used an immersion blender to puree my soup, but you could simply (carefully) put the soup into a blender or food processor to obtain the same result. Alternatively, you might make this soup without mixing it at all! The carrots and onions will get soft and mushy if you dice them finely enough. Your soup will be chunky, but not in an unpleasant way.

I garnished this soup with cilantro, red pepper flakes, toasted peanuts, and coconut cream, but you can make it as simple or as complex as you want.

Have fun and have a wonderful Thursday!!!



  • 2 pound sliced carrots
  • 1 big sliced onion
  • 1 teaspoon kosher salt
  • turmeric, 1 1/2 tablespoons
  • 2 tablespoons minced fresh ginger
  • 3 c. vegetable broth
  • 1 can coconut milk (light)
  • maple syrup (two teaspoons)
  • season with salt and pepper to taste


Over medium heat, heat a big cast-iron saucepan. Sauté for 10 minutes, or until carrots are fork-tender, with olive oil and carrots. Sauté for a further 5-7 minutes, or until the onions are transparent, with the onion and salt. Cook for 1 minute after adding the turmeric and ginger. Combine the vegetable stock, coconut milk, and maple syrup in a large mixing bowl. Bring to a boil, then reduce to a low heat. Cook for 30 to 60 minutes (the longer you cook, the deeper the flavor will be). To puree the soup, use an immersion blender. Strain the blended soup through a sieve or fine mesh strainer for a finer texture. Add another 30 minutes to the cooking time. Season with salt and pepper to taste, then spoon into bowls and top with cilantro, chopped peanuts, coconut cream, and red pepper flakes to serve.

More vegan dishes are available at:

Hot Chocolate with Vegan Peanut Butter

Date Energy Balls with Chocolate Tahini

Mudslide Ice Cream with Vegan Peanut Butter

Cashew Butter with Vanilla and Cardamom

Watch This Video-

The “roasted carrot turmeric soup” is a vegan, healthy, and delicious soup recipe. The carrots are roasted before the soup is made. The ginger adds an extra kick to this dish.

Frequently Asked Questions

What is carrot ginger turmeric good for?

A: Carrot ginger turmeric is a type of powder that contains ingredients like carrots, ginger and ground turmeric. Its used to spice up dishes for added flavor, or it can be taken as a supplement in order to aid with the health conditions

What are the benefits of carrot turmeric juice?

A: Carrot turmeric juice is a great way to reduce inflammation and boost your immune system. It also helps with joint pain, teeth whitening, muscle recovery, energy levels and more. I would recommend it for any time of the day!

What are the benefits of turmeric soup?

A: Turmeric contains curcumin, which has been shown to have anti-inflammatory properties. Curcumin also helps with the bodys absorption of iron so it is good for anemia sufferers and those who are often deficient in this mineral. Turmeric can help alleviate joint pain as well because it has a beneficial effect on arthritic joints.

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