Carrot & Turmeric Soup Recipe
Photo by Candida Boddington
Serves 4

Carrot & Turmeric Soup

PRINT ME SHOW TAGS

I get quite passionate about this soup. I remember when I first made it, I felt excited by just how powerful the ingredients might be and delighted by how tasty it is. And the beauty is that there’s so little chopping involved as it all gets blended at the end (just a reminder to wear gloves and to protect surfaces when peeling the turmeric (if using fresh) as its yellow stain is persistent!).

Turmeric is a powerful herb considered to have antiviral, antibacterial, antioxidant as well as anti-inflammatory properties.  So I tend to start making this as we head into winter when colds and flu are rife – why not give our bodies a little helping hand, like training up our internal armed forces to prepare for battle, and every little helps!

Fresh root turmeric, where possible, gives a better flavour but otherwise you can use ground turmeric and add it to as much of your cooking as you can.  I shall be making this soup in large batches and freezing for the cold winter nights.  I hope that you will enjoy the taste of it but I also hope it will help towards supporting you and your body through the winter months.

INGREDIENTS
  • 1 onion, roughly chopped
  • 3 cloves of garlic, roughly chopped
  • 1 red or green chilli, seeds removed, roughly chopped (to taste)
  • 6 carrots, roughly chopped
  • 1 cup of cashew nuts
  • 1 root of fresh turmeric, peeled and roughly chopped
  • ½ tsp ground cumin
  • 2 tbsp olive oil (or coconut oil)
  • 1 ltr fresh organic chicken or vegetable stock

To serve:

  • Fresh coriander (optional)
  • Freshly ground pepper (this is important to enhance curcumin absorption from the turmeric)
STEP-BY-STEP

Heat a large pan and add the oil. Then add the onion, garlic and chili and soften. Don’t brown or burn.

Add the carrots and mix well together. Season with ½ tsp sea salt and fresh black pepper. Then add the cashew nuts, cumin and turmeric.

Pour over the stock, bring to the boil then reduce the heat and simmer for 8 minutes. Turn the heat off and using a hand-held blender, blend until smooth.

Sprinkle fresh coriander over the top when serving. This also is lovely with quick pickled onions on top and some toasted pumpkin seeds for extra crunch.

more recipes

MORE TO EXPLORE

Please note: Although we do our best to ensure that recipes are correctly tagged according to ingredients, potential benefit, dietary requirements, type of dish or other filter, this is a manual process and errors may occur. Please therefore take care to thoroughly review the listed ingredients and method before commencing cooking to ensure none of the ingredients or methods given may cause adverse effects to anyone consuming the food. We do not provide any assurances nor accept any responsibility or liablity with regard to the originality, efficacy, quality or safety of recipes or articles.

This website uses some carefully selected affiliate links. If you buy through these links, we may earn an affiliate commission, at no additional cost to you. This helps to keep all of our online content free for everyone to access. Thank you for your support as every little helps.