Carrot and Turmeric Soup

Prep Time: 10 minutes

Cook Time: 8 minutes

Serving: 4

A Word From The Cook

A hearty wintery warm-up!


  • 1        TBSP        Vegetable Oil
  • 1                          Onion (diced)
  • 1         Tsp          Turmeric (dried) or 1 TBSP Fresh Turmeric (chopped)
  • 1         Inch        Ginger Root (peeled & chopped)
  • 3        Cloves     Garlic (roughly chopped)
  • 4        Cups        Vegetable Stock
  • 4        Large       Carrots (chopped) about 4 cups
  • 1         Tsp          Curry Powder
  • 1         Tsp          Apple Cider Vinegar
  • 1         Tsp          Soy Sauce
  • 1         Tsp          Maple Syrop
  • 1         Cup         35% Cream
  •                            Salt and Pepper to taste


  1. Dice the Onions, Ginger (Turmeric – if using fresh) and Garlic.
  2. Peel and chop the Carrot into dice size pieces.
  3. Heat oil in a large pot and sauté the Onion, Ginger and Turmeric for 3-4 minutes.   Add the Garlic and continue sautéing for another 2 minutes.
  4. Add the Carrots and Vegetable Stock and bring to a boil.   Reduce to simmer and cook for 20 minutes.   Carrots should be soft enough to puree.
  5. Blend with a stick until the soup is smooth and creamy.
  6. Off the heat, add the Cream, Curry Powder, Turmeric (if using dried), vinegar, soy sauce and maple syrup.   Stir until combined then add back to heat for about 5 minutes to allow flavours to blend.
  7. Season with salt and pepper to taste.
  8. Serve with fresh herbs and/or cream swirls.
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