Super comforting Golden Turmeric Carrot Ginger Soup packed full of vegetables and spices. Vegan, creamy AF, and loaded with Vitamin A.

There isn’t anything I like to cook more than soup. When I do, I feel like a composer, working to harmonize flavors in this balanced and specific way.

Also like I just like soup. Because it means I can dip a crusty baguette in it. 

Super comforting Golden Turmeric Carrot Ginger Soup packed full of vegetables and spices. Vegan, creamy AF, and loaded with Vitamin A.

This Golden Turmeric Carrot Ginger Soup is the absolutely perfect soup in which to dip crusty baguettes. It’s thick and vegetal, and bursting with flavor. The turmeric imparts a warmth, plus is apparently anti-inflammatory. So that’s good.

I feel like carrots don’t get enough credit. They are so tasty, but get overshadowed in the wintertime by squashes and all that. But carrot soup is where it’s at.

Super comforting Golden Turmeric Carrot Ginger Soup packed full of vegetables and spices. Vegan, creamy AF, and loaded with Vitamin A.

Plus, if you eat enough carrots your skin will turn just slightly orange, which is great in the winter because it looks like a tan. I’m not even joking. It’s called carotenemia. Look it up.

I’ve seen it in person because our old neighbors have the cutest baby who was obsessed with carrots, and he looked tan all the time.

So if nothing else, eat this soup to become tan.

Super comforting Golden Turmeric Carrot Ginger Soup packed full of vegetables and spices. Vegan, creamy AF, and loaded with Vitamin A.

Enjoy and happy Thursday!!!

RECIPE

Vegan Turmeric Carrot Ginger Soup

Ingredients

  • 2 pounds carrots, chopped
  • 1 large onion, chopped
  • 1 teaspoon salt
  • 1 1/2 teaspoons turmeric
  • 2 tablespoons fresh ginger, minced
  • 3 cups vegetable stock
  • 1 can light coconut milk
  • 2 tablespoons maple syrup
  • salt and pepper, to taste

Instructions

Heat a large caste-iron pot over medium heat. Add in olive oil and carrots, sautéing for 10 minutes, or until the carrots are fork-tender.
Add in the onion and salt, and sauté an additional 5-7 minutes, until the onions are translucent. Stir in the turmeric and ginger and cook for 1 minute.
Add in the vegetable stock, coconut milk, and maple syrup. Boil, then turn heat to a simmer. Cook for 30 minutes to an hour (the longer you cook, the deeper the flavor will be).
Use an immersion blender to blend the soup. For a finer soup, strain the blended soup through a sieve or fine mesh strainer. Cook for an additional 30 minutes.
To serve, season to taste with salt and pepper, then ladle into bowls and top with cilantro, chopped peanuts, coconut cream, and red pepper flakes.

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8 comments

Reply

I love love making soup so much! It’s one of the things I feel like I can wing it on without totally messing up 🙂 This seems like a perfect winter time healing soup!

Reply

You know I love anything with turmeric. 🙂

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Thanks for sharing this eye-catching beauty of a soup, Sarah! It looks amazing!

Reply

Fabulous! A yummy winter soup! Approximately how many 1 cup servings does this make? I’ll probably just double this and freeze some, but I’d like to know how many cups the recipe makes. Thank you!

Reply

This soup looks amazing! Perfect for any night of the week!

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gorgeous! love all the flavours in this soup. carrot and ginger is one of my fav combos for soup! and once again, gorgeous pics!

Reply

Oh does this soup need to happen!! Looks so thick and delicious! Perfect comfort food on a cold night!

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