Warm, healing and comforting, this creamy carrot turmeric soup is just what you need to cozy up to on a cool fall day or a chilly winter evening. 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.
Jump to:
- Soups Are the Comfort Food During Chilly Days
- Shopping at the Farmers’ Market for Fresh Vegetables
- Creamy Carrot Soup
- Why This Recipe Works
- Ingredients Needed + Recipe Notes/Substitutions
- How to Make Carrot Turmeric Soup (Step by Step)
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Eat This Soup With Our Favorite Breads:
- Other Cozy Soup Recipes You’ll Love:
- Gluten-Free Appetizers to Enjoy
- Carrot Turmeric Soup (Gluten-Free, Vegan)
Soups Are the Comfort Food During Chilly Days
As we transition from the hot summer days to cooler fall evenings, soups are the perfect in-between food.
During sweater weather (which for me is synonymous with soup season), a warm bowl of soup that you can snuggle up with is practically a hug in a bowl, and let’s just say that during this time of year, an extra hug will surely do anyone very much good.
Whether it’s a flavorful tomato soup, a lighter vegetable noodle soup, or creamy pumpkin soup, there’s more than enough soup to go around.
Shopping at the Farmers’ Market for Fresh Vegetables
When I first discovered farmers’ markets, I was introduced to a whole new world. I felt like a kid seeing snow for the first time, my eyes wide with amazement and joy.
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There’s something so earthy and beautiful about seeing vegetables plucked fresh from the trees or the ground. I’ll go so far as to say that I find their rustic appearance intensely alluring and captivating. It’s nature in the purest form.
I bought a big bag of carrots a couple of days ago when I was at the organic farmers’ market I told you about earlier on, and the carrots were just sitting in my refrigerator waiting to be used.
I had absolutely no idea what I was going to do with them when I first bought them, but they were so beautiful that I had to bring them home.
Creamy Carrot Soup
With those lovely carrots in my fridge, I was inspired to make a large pot of turmeric carrot soup, which ties in perfectly with the transition in seasons and the gradually cooler temperatures.
Smooth, creamy and flavorful, this easy carrot soup is not only rich in beta carotene (which is great for eye health), it also includes ground turmeric for its anti-inflammatory compounds. You’ll want to cozy up to a big bowl of this cream of carrot soup all fall season long.
Why This Recipe Works
- Simple Ingredients: You only need a handful of ingredients for this easy turmeric carrot soup recipe, and you can easily get them at the grocery store (nothing fancy required!).
- Easy to Make: The process for making this carrot soup is uncomplicated – just sauté the veggies till tender, then simmer with the liquids before blending till smooth. It’s literally ready in an hour from start to finish.
- Amazing Texture: Processed till smooth and creamy, this carrot soup is easy to digest, and makes a great appetizer or light lunch or dinner.
- Enjoy Hot or Cold: You can either enjoy this delicious soup piping hot (or cooler days) or drink it cold if the weather’s still warm out (sort of like a carrot-gazpacho).
- Totally Gluten-Free, Dairy-Free and Vegan: The best part is that this nutritious soup recipe is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances can still enjoy it without worries.
Ingredients Needed + Recipe Notes/Substitutions
- 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 cloves 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 turmeric carrot 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 delicious also highly nutritious.
- Vegetable Stock: You can either use vegetable stock or vegetable broth. Homemade is best, but if not, store-bought 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, red pepper flakes, or even curry powder if you like a bit more heat.
How to Make Carrot Turmeric Soup (Step by Step)
1. 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).
2. Add Turmeric, Water and Stock
Add turmeric powder to the pot of veggies and sauté for one minute before adding in water and stock.
3. Simmer Ingredients
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.
4. 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.
5. Add Salt to Taste
Season soup with a pinch of salt accordingly.
6. Heat Soup
Return soup to the pot and heat up before serving.
7. Garnish and Enjoy
Garnish carrot turmeric soup with ground black pepper and serve with a slice of crusty bread.
Dish by Dish Tips/Tricks:
- Swap Out the Carrots: Feel free to swap out the carrots with equal amounts of other root vegetables such as sweet potatoes, butternut squash or pumpkin if you prefer.
- Add in Ginger: If you want to make the soup more warming, you can also add 1 teaspoon of fresh ginger before processing.
- Smooth or Chunky: Depending on how you like the texture of this carrot turmeric soup, you can either process it more (to make a silky smooth soup), or process it just a little (and make it a little chunky). If you find the soup too thick for your liking, you can another 1/2 cup of water or vegetable stock for a thinner soup.
- No Blender or Processor? If you don’t own a high-speed blender or food processor, feel free to use an immersion blender (hand blender) instead.
- Optional Toppings: Feel free to garnish the soup with seeds and nuts for extra texture (e.g. pumpkin seeds, sunflower seeds, chopped walnuts, almonds, pistachios, etc.)
Recipe FAQs:
To store, place the cooled carrot turmeric 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.
Gluten-Free Appetizers to Enjoy
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
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Carrot Turmeric Soup (Gluten-Free, Vegan)
- Total Time: 1 hour
- Yield: 4 bowls 1x
- Diet: Vegan
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
Keywords: carrot turmeric soup
Good morning Felicia,
I really enjoy this soup with my freshly baked bread.
The best part of preparing this soup is the flexibility that I can have in varying the thickness or how concentrated I love to have my soup done. Especially on cold days I like it more concentrated and enjoy it steaming hot whereas on hotter days I like my soup lighter to enjoy more like a drink.
Have a wonderful day ahead!
Mum
★★★★★
So happy to hear that you enjoy this soup mummy!
Did you really mean 1 1/2 tablespoons of ground turmeric? That seemed a bit strong. The red peppers mentioned might add a really nice additional flavor.
Hi Kathy, you can reduce the amount of turmeric if you prefer. Turmeric does have a rather strong taste, so you can definitely put a little bit less 🙂 And red peppers definitely will add a nice flavor!