Name: Warming Carrot, Ginger and Turmeric Soup
Prep time: 15 min
Cook time: 30 min
Yield: 4 people
Ingredients: 3 Carrots; 1 White Onion; 3 cloves garlic (minced); 1 inch Piece of Fresh Ginger (finely grated); 2 inch Piece of fresh Turmeric (finely grated); 4 cups (950ml) Vegetable Stock; 1 tbsp Lemon Juice; Canned Coconut Milk ((for topping)); Black Sesame Seeds ((for topping))

An inflammation busting carrot, ginger and turmeric soup that's absolutely bursting with fresh, warming flavours!

Turmeric is a delicious, fragrant spice, that’s packed with health benefits, but have you ever tried it fresh? Up until I made this soup, I’d only ever used the dried, ground version (which I absolutely LOVE!), but there’s something even more earthy about the fresh version.

Carrot and ginger are already a match made in heaven, so adding a bit of fresh turmeric into the mix creates another dimension of flavour.

The turmeric also serves as an extra colour boost, making this soup look extra inviting! I mean, who wouldn’t want to eat this bowl of healthy sunshine? Squeeze on a little fresh lemon juice at the end for an extra juicy kick and you’re good to go!

Warming Carrot, Ginger and Turmeric Soup Yum

An inflammation busting carrot, ginger and turmeric soup that's absolutely bursting with fresh, warming flavours!

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people

Ingredients

3 Carrots
1 White Onion
3 cloves garlic minced
1 inch Piece of Fresh Ginger finely grated
2 inch Piece of fresh Turmeric finely grated
4 cups (950ml) Vegetable Stock
1 tbsp Lemon Juice
Canned Coconut Milk (for topping)
Black Sesame Seeds (for topping)

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people

Ingredients

3 Carrots
1 White Onion
3 cloves garlic minced
1 inch Piece of Fresh Ginger finely grated
2 inch Piece of fresh Turmeric finely grated
4 cups (950ml) Vegetable Stock
1 tbsp Lemon Juice
Canned Coconut Milk (for topping)
Black Sesame Seeds (for topping)

Instructions

Dice the onion and carrot into small chunks (no need to be precise as everything will be blended at the end), and grate the ginger and turmeric finely.
Heat a small amount of olive oil in the bottom of a large stock pot and saute the onion for 3 minutes until translucent, then add the minced garlic, turmeric and ginger and saute for another 1 minute.
Next, add the diced carrot and saute for another 2 minutes. Then add the vegetable stock and simmer for 20-25 minutes until the carrot is cooked through and soft.
Use a stick blender to blend the soup until it's smooth, or transfer into a standing blender and blend. Stir in the lemon juice, then serve with a swirl of coconut milk and some black sesame seeds.

About Lauren Caris

Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.