Carrot, Ginger, & Turmeric Soup

Carrot, Ginger, & Turmeric Soup

Carrot, Ginger, & Turmeric Soup

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soups, Stews & Chilis
Cuisine American
Diet Vegetarian
Servings 4
Calories 118 kcal



  • 2 tablespoons coconut oil
  • 1 large garlic clove finely grated
  • 1 inch piece of ginger peeled and grated
  • ½ tsp ground turmeric
  • ¼ tsp ground cinnamon
  • ¼ tsp ground coriander
  • 1 lb. carrots chopped into 1-inch pieces
  • 1 teaspoon fine sea salt
  • 4 cups water
  • ¼ cup plain yogurt for serving optional
  • Freshly ground pepper to taste


  • In a large pot or Dutch oven, heat the coconut oil over medium heat.
  • Add the ginger, turmeric, garlic, and spices until fragrant, stirring constantly and making sure not to brown.
  • Add carrots pieces and salt, stir to coat. Add water and bring to a boil, then lower and simmer until carrots are tender, about 20-25 minutes.
  • Purée soup in a high speed blender until smooth, working in batches if necessary.
  • If serving warm, return to pot to reheat before serving.
  • If serving chilled, transfer to the refrigerator to chill for at least 4 hours. Serve with yogurt and freshly ground pepper to top if desired.


Calories: 118kcalCarbohydrates: 13gProtein: 2gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 679mgPotassium: 405mgFiber: 3gSugar: 6gVitamin A: 18960IUVitamin C: 7mgCalcium: 68mgIron: 1mg
Keyword Easy
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