Description
Warm, healing and comforting, this creamy carrot turmeric soup is just what you need to cozy up to on a cool fall evening or a chilly winter day. With anti-inflammatory properties thanks to the turmeric, this cream of carrot soup is ready in an hour. Perfect as an appetizer or a light meal, and we highly recommend it with crunchy gluten-free croutons and freshly ground black pepper. Naturally gluten-free, dairy-free and vegan.
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 cups chopped carrots
- 2 cups chopped yellow onions
- 3 garlic cloves, minced
- 1 1/2 tablespoons ground turmeric
- 2 cups water
- 2 cups vegetable stock
- Salt to taste
- Ground black pepper, for garnishing
Instructions
- Sauté Veggies: In a large pot over medium-high heat, heat up the olive oil and then sauté the chopped carrots, onions and minced garlic, until the onions turn translucent (around 10 minutes).
- Add Turmeric, Water and Stock: Add turmeric powder to the pot of veggies and sauté for one minute before adding in water and stock.
- Simmer: Allow the vegetable-stock mixture to simmer for 40 minutes over medium-low heat, until carrots are tender enough to be cut with a wooden spoon.
- Process Till Creamy: Let vegetable-stock mixture cool down for a while before transferring it to a high-speed blender or food processor and process until you get a thick but smooth and creamy soup.
- Add Salt to Taste: Season soup with salt accordingly.
- Heat Soup: Return soup to the pot and heat up before serving.
- Garnish and Enjoy: Garnish carrot turmeric soup with cracked black pepper and serve with a slice of crusty bread.
Notes
Olive Oil: I like using extra virgin olive oil for its intense taste. However, other vegetable oils such as avocado oil, coconut oil, or sunflower oil will work just as well. Alternatively, if you are not lactose intolerant, you may use melted butter or ghee instead.
Carrots: Since this is a carrot soup recipe, fresh carrots are essential. A rough chop will do.
Onions: I like adding fresh onions to any vegetable soup because it adds extra flavor. Alternatively, you may add 1 teaspoon of onion powder if you don’t have fresh onions on hand.
Garlic: Adding fresh garlic also improves the flavor profile of this cream of carrot soup. Alternatively, you may use 1 teaspoon of garlic powder instead.
Turmeric: Since this is a carrot turmeric soup, turmeric plays a fundamental role. I use ground turmeric because it is more intense compared to fresh turmeric, and imparts a beautiful bright yellow-orange color to the soup. Plus, turmeric has anti-inflammatory properties, which makes this soup not only delicious but also nutritious.
Vegetable Stock: You can either use vegetable stock or vegetable broth. Homemade is best, but if not, storebought will work just as well.
Black Pepper: A sprinkle of ground black pepper is a perfect way to garnish and season the soup. Alternatively, you may also sprinkle on chili powder or red pepper flakes if you like a bit more heat.
Storing/Freezing: To store, place the cooled soup in an airtight container and store in the fridge for up to 5 days. Reheat in a pot or microwave before eating. To freeze, place the soup in a freezer-safe airtight container or ziplock bag and freeze for up to 2 months. Reheat in a pot or microwave before eating.
Inspired by: The Casual Veggie Cookbook
- Prep Time: 5 mins
- Cook Time: 55 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Western
