Carrot Ginger Soup Fall Recipe with Turmeric
A cozy fall soup with carrots, ginger, and turmeric—perfect for chilly days. Full of flavor and good-for-you nutrients.
Ingredients
- 4 medium carrots peeled and chopped
- 1 tbsp fresh ginger grated
- 1 tbsp turmeric fresh or ground
- 1 onion chopped
- 3 cups vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup coconut milk optional, for creaminess
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion and sauté for 5 minutes until soft.
- Stir in the ginger, turmeric, and chopped carrots.
- Add vegetable broth, bring to a boil, then simmer for 20 minutes.
- Blend the soup until smooth.
- Stir in coconut milk for creaminess (optional).
- Season with salt and pepper, serve hot.
Notes
Nutritional Information (Per Serving)
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Vitamin A: 180%
- Vitamin C: 25%
- Vitamin K: 10%
- Iron: 8%
- Calcium: 6%
Additional Notes/Tips
- Don’t skip the ginger—it gives a zing that turns this soup from "meh" to "wow".
- If you want extra creaminess, add more coconut milk or a dollop of Greek yogurt.
- You can make this soup ahead of time; it gets better as the flavors meld.
- Add a sprinkle of chili flakes if you prefer some heat.
- Feel free to add a handful of spinach or kale for extra nutrients.
- Make sure you adjust the salt at the end—turmeric can be a little strong for some.