The last two weeks of December always catch me by surprise — suddenly it’s winter and the year is almost over. I become an indoor person during these final days: I’m not fond of cold weather, and there’s nothing better than curling up on the couch with a warm blanket and a steaming bowl of soup. Soups are my go-to winter dinners, and the brighter the color, the more appealing. This carrot soup with ginger and turmeric is brilliantly orange and warming, even without chili — the heat comes from fresh ginger.
The vibrant orange comes from the carrots and a generous pinch of turmeric. Use turmeric sparingly in general — too much can become bitter — but carrots are naturally sweet and handle it beautifully, enhancing both flavor and color. To keep the carrots bright and flavorful, I grate them and give them a short sauté so they don’t overcook. Quick cooking preserves their natural sweetness and color; overcooked vegetables make for dull soup, and this method keeps everything lively and fresh.
I like to balance the carrots’ sweetness with warmth. You can add chiles, but here I prefer fresh ginger — it brings a gentle, peppery heat and a comforting warmth that suits winter dishes. I use ginger throughout the season in drinks, baked goods and savory meals; it’s an underrated ingredient that delivers flavor and benefits. Fresh ginger contains gingerol, a bioactive compound that may help lower the risk of infections, which is especially welcome on cold, wet days. Flavourful and potentially immune-supporting, ginger makes this carrot and turmeric soup an ideal winter recipe.
Carrot Soup with Ginger and Tumeric
The Greedy Vegan
Pin Recipe
Ingredients
- 500 g carrots grated
- 3 tablespoon olive oil or oil of your choice
- 1 small onion chopped
- 3 cloves garlic roughly chopped
- 1 tablespoon ginger fresh, grated
- 1 teaspoon turmeric
- ½ teaspoon black pepper ground
- ½ teaspoon salt
- 1 L hot vegetable stock
Instructions
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Peel and grate the carrots, and chop the onion and garlic.
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Heat 3 tablespoons of oil in a pan over medium heat. Sauté the onion until translucent, then add the garlic, grated ginger, turmeric, grated carrots and the salt and pepper.
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Sauté everything for 2–3 minutes to develop the flavors without overcooking.
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Pour in the hot vegetable stock, bring to a boil, then reduce the heat and simmer for 5 minutes.
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Blend the soup until smooth using an immersion blender, or work in batches with a stand blender.
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Serve hot, topped with toasted pumpkin seeds, red pepper flakes and fresh coriander if desired.
Nutrition