Carrot Ginger Turmeric Soup

Carrot Ginger Turmeric Soup is a delicious bowl of sweet savory flavor and full of immunity boosting nutrients.

Featured Ingredients

Carrots are a top food source carotenoids, which are a diverse group of fat-soluble phytonutrients responsible for giving fruits and vegetables vibrant red, orange, and yellow pigmentation. High dietary intake of carotenoids reduces risk of cardiovascular disease, type 2 diabetes, obesity, osteoporosis, many forms of cancer, age-related macular degeneration and cataracts.

Ginger is an absolute rockstar when it comes to boosting our health. While it’s most famous for treating nausea and other gastrointestinal problems, ginger has also been found to have anti-inflammatory, anti-cancer, neuroprotective, cardioprotective, anti-obesity, anti-diabetic, lung-protective, anti-pain, and antimicrobial properties across a wide body of scientific research!  All these benefits are related to its high concentration of phenolic compounds.

Turmeric is the most-studied spice, with the widest range of health benefits discovered to date! It contains a huge number of special compounds that play different roles in supporting our health and protecting against disease.  Over 100 different components have been isolated so far, the most famous of which is the phenol curcumin (a powerful antioxidant with anti-inflammatory effects that rival those of pharmaceutical NSAIDs). 

Carrot Nutrients

Ginger Root Nutrients

Turmeric Nutrients

Carrot Ginger Tumeric Soup

Nutrivore Score: 368

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Calories 339kcal

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Ingredients

• 2 tablespoons olive oil extra virgin
• 1/2 cup onion chopped (about 1/2 onion)
• 2 tablespoons turmeric peeled and chopped fresh
• 2 tablespoons ginger peeled and chopped fresh
• 4 cloves garlic rough chopped
• 4 cups chicken stock
• 1 pound carrots chopped
• 1/2 teaspoon salt plus more to taste
• 1/2 teaspoons cumin ground
• 1/2 teaspoon coriander ground
• 1 pinch nutmeg
• 1 pinch cayenne optional
• 1 cup coconut milk
• 1 teaspoon apple cider vinegar
• 2 tablespoons mint fresh leaves, chiffonade

Instructions

• Heat oil in a large pot, over medium heat.
• Add onion, turmeric, ginger and garlic and sauté until fragrant, about 3 to 4 minutes.
• Add chicken stock, carrots, salt, cumin, coriander, nutmeg and cayenne (if using).
• Bring to a boil, then cover and reduce heat to a simmer. Cook until carrots are tender, 15 to 20 minutes.
• Use an immersion blender to blend until completely smooth, or blend in batches using a countertop blender.
• Place the soup back in the pot over low heat. Add coconut milk and apple cider vinegar and stir to combine. Taste and add additional salt if needed. Optional: serve garnished with fresh mint.

Nutrition

Nutrition Facts

Carrot Ginger Tumeric Soup

Amount per Serving

Calories

339

% Daily Value*

Fat

 

23

g

35

%

Saturated Fat

 

13

g

81

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

7

g

Cholesterol

 

7

mg

2

%

Sodium

 

724

mg

31

%

Potassium

 

908

mg

26

%

Carbohydrates

 

27

g

9

%

Fiber

 

5

g

21

%

Sugar

 

10

g

11

%

Protein

 

9

g

18

%

Vitamin A

 

19072

IU

381

%

Vitamin C

 

12

mg

15

%

Calcium

 

83

mg

8

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

If you can’t find fresh turmeric root, replace with 1 tablespoon ground turmeric.