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Creamy Carrot Turmeric Soup

A nourishing, creamy soup made with carrots and turmeric that’s perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: Healthy, vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil Helps sauté the onions for added flavor.
  • 1 onion chopped onion Provides a foundational savory flavor.
  • 2 cloves garlic, minced Adds aromatic depth to the soup.
  • 1 pound carrots, chopped The star ingredient, bursting with vitamins.
  • 1 teaspoon ground turmeric Offers not just color but anti-inflammatory benefits.
  • 4 cups vegetable broth Keeps the soup light and flavorful.
  • 1 can coconut milk Introduces creaminess and a hint of sweetness.
  • Salt and pepper to taste Enhances all the flavors beautifully.
  • Fresh cilantro for garnish Adds a fresh finish to your serving.

Method
 

Cooking
  1. Heat olive oil in a large pot over medium heat.
  2. Add the oil and allow it to heat up for about 1 minute until glossy.
  3. Add chopped onion and garlic, sauté until softened for approximately 3-5 minutes.
  4. Stir in the chopped carrots and turmeric, and cook for 2-3 minutes.
  5. Pour in the vegetable broth, bring to a boil, then reduce to a simmer for about 20 minutes until carrots are tender.
  6. Use an immersion blender to puree the soup until smooth, about 2-3 minutes.
  7. Stir in the coconut milk, and season with salt and pepper to taste.
  8. Garnish with fresh cilantro before serving.

Notes

If you're short on time, precut vegetables can be a lifesaver. You can also swap vegetable broth for chicken broth if that aligns better with your nutrition goals. This soup is freezer-friendly and can be stored for up to 3 months.