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10-Ingredient Turmeric, Ginger, and Carrot Soup

Inflammation-fighting soup with a kick! Turmeric and ginger add an anti-inflammatory punch, while carrots give this soup a natural sweetness. Plus,10 ingredients makes this recipe a delicious winner. 
4.37 from 11 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 3
Calories 208 kcal

Ingredients
  

  • 1 clove garlic finely chopped
  • 1 piece ginger a thumb-sized pieced peeled and grated
  • 1 medium onion finely chopped
  • 2 tbsps olive oil
  • 2 tsps turmeric powder
  • 6 cups vegetable broth
  • 4 cups carrots chopped
  • fresh parsley to garnish
  • pumpkin seeds to garnish
  • salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. 
  • When the oil is hot, add the onion and saute for about 5 minutes until translucent. 
  • Add the garlic, ginger, turmeric, salt, and pepper and saute for 2 minutes, or until the spices are fragrant. 
  • Add the carrots and saute for 3 more minutes. 
  • Pour in the vegetable stock, and bring the mix to a boil. 
  • When your soup has reached boiling point, reduce the heat and simmer. 
  • You’ll want to simmer the mix for 20 to 25 minutes, or until the carrots are cooked through. 
  • This is the fun part! Transfer your soup to a high-speed blender, and puree in batches (you probably won’t be able to fit it all in at once.)
  • Give your soup a taste and add more salt and pepper if necessary. 
  • If you prefer a slightly thinner consistency, return your pureed soup to the pot and stir in some extra vegetable broth.
  • Sprinkle the parsley and pumpkin seeds over your soup, serve, and enjoy!

Notes

You may have noticed a high amount of sodium on the nutrition label. The nutrition label pulls data from the USDA nutrition database which uses a store-bought version of the vegetable broth (which tend to be high in sodium) when it calculates nutrition amounts. I usually try to make my own vegetable broth, which will be much lower in sodium! I'd suggest making your own to lower the sodium in this recipe or finding a "low-sodium" broth in store to use.

Nutrition

Serving: 80zCalories: 208kcalCarbohydrates: 29gProtein: 2gFat: 10gSaturated Fat: 1gSodium: 1998mgPotassium: 704mgFiber: 6gSugar: 13gVitamin A: 28845IUVitamin C: 14.1mgCalcium: 72mgIron: 2.5mg
Keyword carrot, ginger, turmeric
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