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carrot ginger turmeric soup with cream in a bowl

Healing Carrot Ginger Turmeric Soup (Vegan)

Julia | The Yummy Bowl
This creamy Carrot Ginger Turmeric Soup is so warming, full of flavors, and has amazing healing properties. The combination of turmeric, ginger, sweet paprika, and fresh vegetables make one easy and delicious one pot meal. Easy recipe that is also vegan, gluten-free and dairy-free.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American
Servings 5 servings
Calories 373 kcal

INGREDIENTS
  

  • 1 pound carrot, chopped into thick circles
  • 4 tablespoon olive oil or coconut oil melted, unscented or natural
  • 4 potato, such as Russet or Yukon Gold, chopped roughly
  • 1 teaspoon ground turmeric or fresh turmeric root, minced
  • 1 teaspoon paprika
  • 1 garlic cloves, minced
  • ½ teaspoon ground cumin
  • 1 teaspoon fresh ginger, about 1 inch, minced
  • 1 medium brown onion
  • 1 cup heavy cream or plant-based cream, I use vegan soy cream or coconut milk + drizzle on top
  • 1 and ½ cup vegetable or chicken broth for nonvegan

Toppings (optional)

  • Grated parmesan, nonvegan
  • Crispy bacon bits, nonvegan
  • 2 tablespoon parsley, chopped fine
  • Black pepper
  • Nuts and seeds , pumpkin seeds, sesame seeds, peanuts

INSTRUCTIONS
 

  • Preheat oven to 400 degrees Fahrenheit.
  • In a medium bowl mix all the spices and olive oil (or coconut oil).
  • Place the chopped carrot, potatoes, and onion in a large bowl.
  • Toss the veggies in spices mix until fully covered.
  • Arrange the spiced vegetables on a large baking tray lined with parchment paper or foil. Bake for 30 minutes until fork tender turning twice to avoid over burning.
  • In the same large bowl, add the vegetables, ½ cup of vegetable broth, and mash the veggies with an immersion blender until smooth.
  • Use a standalone high-power Blender for a very silky smooth soup.
  • Place a large pot (or heavy bottom dutch oven) on the stove over low heat.
  • Add the mashed vegetables, remaining broth, and simmer stirring until creamy.
  • Follow with the cream last, simmer for a couple of minutes on low heat and serve with parsley, grated parmesan, black pepper, and more cream on top.

VIDEO

NOTES

  • For ultra-creamy carrot soup use a high-speed blender instead of an immersion blender. It will provide silky-smooth results, just add some birth or cream for easier blending.
  • Do you need to peel carrots for soup? For a creamier texture, I recommend peeling the carrots and potatoes. You can of course only scrub them to remove the excess dirt. But In my opinion, peeling the carrots will give the best flavor and smooth creamy soup in the end.

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NUTRITION

Calories: 373kcalCarbohydrates: 42.7gProtein: 6.3gFat: 20.7gSaturated Fat: 7.3gCholesterol: 33mgSodium: 246mgPotassium: 1183mgFiber: 6.3gSugar: 7.1gCalcium: 84mgIron: 2mg
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