Carrot Soup With Ginger + Turmeric

roasted carrot + ginger soup

This soup is packed with antioxidants and superfood goodness that will nourish your body from the inside out. It comes from my new book Perfect Digestive Health and you can feel the healing benefits as soon as you eat it. The quick cooking time allows for maximum nutrition and flavour so enjoy and be nourished.

What’s good about it.
Carrots are the richest source of beta-carotene, which converts to vitamin A in the body. Vitamin A is essential for tissue growth and repair, thyroid function and iron mobilsation. Carrots are also a great source of vitamin C, B6, potassium and fibre and their consumption has been linked to lower rates of cancer, heart disease, stoke and cholesterol related illnesses. Curcumin is the active ingredient in Turmeric, responsible for the distinct yellow colouring and the impressive list of health properties. Turmeric has been linked to the prevention of cancer cell growth and management of inflammatory conditions such as arthritis, asthma, eczema and inflammatory bowel disease. It is a nutritional powerhouse, rich in manganese, zinc, B group vitamins and iron. Ginger has potent antioxidant, anti-inflammatory and antimicrobial properties. It helps to boost immune function and combat cellular damage. Black pepper contains an active ingredient called piperline that is known to enhance digestion and work as an anti-inflammatory.

1 leek, washed and finely sliced
1 stick celery finely chopped
1 tablespoon fresh grated ginger
1 teaspoon fresh grated turmeric or 1/2 teaspoon dry
600 g (21 oz) Carrot, thinly sliced with the skin
1.5 litres (6 cups/ 35 1/4 fl oz) Vegetable stock (hot)
1 French shallot, finely diced
pinch of sea salt
generous grind of black pepper

Combine stock, leek, celery, carrot, ginger, turmeric and shallot into a saucepan.
Heat until boiling then reduce and simmer for 10 minutes.
Remove the soup from the heat and cool slightly.
Blend until smooth.
Pour the soup back into the saucepan to reheat and season with sea salt and pepper.
Serve with a little chopped parsley or chives.
Serves 2 generous bowls

Notes + Inspiration
Pump up the protein and serve scattered with steamed edamame beans.
Add lightly sautéed shiitake mushrooms to boost immune boosting properties.

Popular Links:
12 Steps to Perfect Digestive Health
Organic Superfood – what’s great about it

Share This

11 Responses to “Carrot Soup With Ginger + Turmeric”
  1. Stewart says:

    Greetings. I have lots of pumpkin at the moment. Would this work if I just substituted pumpkin for the carrot? Thank you.

  2. Sarah says:

    Tried this today – absolutely delicious! Light, quick and you can really feel the nourishing benefits as soon as you eat it. Going into the “regulars” archive. Thank you!

  3. Leanne says:

    Hi Teresa, made this today and while I love the flavour it had little lumps right through it and is runny. I’m assuming it’s meant to be like a pumpkin soup consistency so I’m guessing I didn’t cook it long enough although I thought it simmered the whole time for ten minutes, would this be correct please? Thanks

  4. Shirley Stephens says:

    I enjoyed this soup very much. Although i mistakenly used cold stock. The colour is healing too. I will be making it again. Thanks Teresa, I enjoy all you info.

  5. Beatriz says:

    Absolutely delicious!

  6. Camilla says:


  7. Tennille says:

    Easy & delicious, thankyou for this great recipe.

  8. Julia says:

    Would you be able to me give the measurements for a larger amount of soup. If possible, please. I want to freeze at least like four or six servings. Thank you

  9. Hi, had a surplus of carrots, saw your recipes and away I went to easy, added some sweet potatoe, a little pumpkin onion, flaked garlic ginger paste. Was unfortunately out fresh garlic and ginger, didn’t matter, it’s so yummy, will be my go to recipe for my Gramd children (so tasty) plenty of seasoning tho , thank you so much for sharing,

Leave A Comment

Current day month year *