Carrot turmeric soup recipe is a great vegan meal prep.
This carrot turmeric soup recipe will come to your rescue when you want a warm soothing meal on any winter day.
Carrot turmeric soup is a great appetizer and one pot meal in winter seasons.
I know its winter and things are getting cold, so a perfect time to cook some immune boosting soup.
If you are looking for a carrot turmeric soup healthy recipe to feed your family during cold weathers, this is a perfect choice.
Its quick, easy soup recipe and immune boosting powerhouse meal.
This carrot turmeric soup includes carrots, turmeric and flavoured with nutmeg.
Both carrots and turmeric impart bright vibrant colour to the soup.
If you are like me who enjoys the aroma of fresh turmeric roots then this is perfect.
There is no thickening agent in this carrot turmeric soup recipe. Carrot and coconut milk impart the creaminess to the soup.
- Everything healthy about turmeric roots
- What are the benefits of turmeric soup?
- Ingredients to make carrot turmeric soup
- FAQs about carrot turmeric soup
- How to use fresh turmeric root in soups?
- How much turmeric should be added in soup?
- How to cook turmeric roots?
- How to cook carrots for the soup?
- Why add coconut milk to carrot turmeric soup?
- How to make coconut milk at home?
- How to store carrot turmeric soup?
- Which oil is used in this recipe?
- How to make turmeric soup?
- Recipe Variations
- Tips to prepare perfect carrot turmeric soup
Everything healthy about turmeric roots
Fresh turmeric roots are technically called as turmeric rhizome.
Turmeric roots are healthy with many important benefits to the body.
Fresh turmeric rhizome or roots are packed with antioxidants, many reports have suggested that they reduce heart related diseases.
Turmeric is well known for its anti-inflammatory soothing properties.
Have you ever cooked with this fresh turmeric root?
Fresh turmeric roots are aromatic and bright yellow in colour.
These are used in cooking to give a distinct aroma and yellow colour to the dishes prepared.
This is most common spice used in Indian kitchen.
So, every year I make maximum utilization of fresh turmeric roots during the season.
Next let’s see the benefits of turmeric soup.
What are the benefits of turmeric soup?
Carrot turmeric soup is immunity boosting soup.
This soup has a great healing property in preventing cold, cough or give you relief when you are under the weather.
As everyone knows the benefits of carrot to human body.
They are perfect addition to your winter diet enhancing eye health, skin, hair health and weight loss.
So, boost your immunity with this soothing carrot turmeric soup.
After learning the benefits of this soup, lets see the ingredients required to prepare this soup
Ingredients to make carrot turmeric soup
Carrot turmeric soup is prepared using the following main ingredients
Fresh turmeric root
The soup is flavoured with cumin, black pepper powder and nutmeg powder.
FAQs about carrot turmeric soup
How to use fresh turmeric root in soups?
Fresh turmeric roots or rhizome can be used in different ways in everyday cooking.
Turmeric in different forms like powder, finely chopped turmeric roots can be used.
Turmeric roots are very much seasonal produce in India.
We find turmeric roots flooding the local markets during winter season.
These roots can be stored in room temperature for a month. Later roots can be cleaned, sliced, dried and powdered for further use.
Freshly powdered turmeric rhizome can be used in soups.
How much turmeric should be added in soup?
Turmeric being a superpower ingredient, it’s absolutely possible that you add more than required to this soup.
The flavour becomes overpowering and may become bitter in taste.
If you don’t like the strong pungent smell of turmeric, then add little less.
For 1 cup of carrot slices, one tablespoon of turmeric pieces is perfect.
However, by any chance you tend to add more turmeric roots, then adjust the flavours with more of coconut milk and carrot. This creates a balance between the flavours.
How to cook turmeric roots?
Turmeric roots are deskinned and finely chopped.
(While chopping you can use gloves for hands to avoid any turmeric stains.)
These roots are fried well in oil, this removes bitterness to some extent, and it becomes soft.
This indicates turmeric roots are cooked.
Researchers around the world have shown that frying turmeric roots in oil helps in maximum absorption of active ingredient curcumin of turmeric by our body.
The other point to be noted is adding black pepper powder also helps in absorption of curcumin.
Next let’s see how to cook carrots.
How to cook carrots for the soup?
Peel and slice carrot into small pieces. This helps in cooking the carrot into soft texture.
Thinner the slices, it cooks quickly in water.
Why add coconut milk to carrot turmeric soup?
Turmeric roots in the soup add a slight bitterness to the dish. So to balance this coconut milk is added.
The sweetness balances the sting of turmeric in the soup and adds a lovely flavour.
How to make coconut milk at home?
Coconut milk used in this recipe can be either made from scratch in your kitchen or you can use store brought ones.
Thick coconut milk should be used to make this soup otherwise it will dilute the soup.
I am giving brief recipe of how to prepare coconut milk at home.
Firstly, it is important to use white part of coconut gratings.
Grind coconut gratings with one fourth the part of water into fine paste. Sieve well and this thick coconut milk is used to make carrot turmeric soup.
How to store carrot turmeric soup?
Homemade soups are best, much better than soup powders or canned soups.
If you are short of time, just prepare these in large quantities and freeze them for a week.
Trust me, you love the fact that they are so healthy and healing with load of deliciousness.
Which oil is used in this recipe?
I have added olive oil in making carrot turmeric soup. If you are not comfortable with olive oil, it can be replaced with coconut oil or any refined oil.
If you want dairy fat in this recipe, then butter can be used. This also gives a nice buttery aroma.
How to make turmeric soup?
This is a bowl full of healthy joy for lunch or dinner.
You can make this recipe from start to end in 30 minutes.
Frying and Cooking:
Start by heating a thick bottomed wok or saucepan, add oil, to this cumin and saute until you get nice aroma.
Do not skip this step. Add turmeric pieces and saute until they become soft.
It’s important to fry turmeric root in oil until it becomes soft and transparent.
Now add chopped onion, saute until they turn soft.
Along with onion, you can add garlic and ginger pieces. Fry well until you get nice aroma.
Add carrot slices to this mixture with salt and black pepper powder as per taste.
To cook carrot, add water which just soaks the carrot pieces.
Close with a lid and cook on medium heat. When the carrot pieces are almost cooked, add coconut milk.
Cook again until the carrot pieces are completely soft.
Grinding cooked carrot:
Cool the cooked carrot turmeric mixture. Take a blender to grind this mixture into fine smooth paste. Its optional to add water at this stage of grinding or you can add water during boiling.
Boiling of ground carrot turmeric mixture:
Heat a saucepan, add olive oil, nutmeg powder and fry for 20 to 30 seconds.
To this add ground carrot turmeric paste, if required add water, salt and black pepper as per taste preference.
Boil the soup and serve the hot healthy carrot fresh turmeric soup.
Serving this carrot turmeric soup
This soup is vibrant and healing in nature.
Top the creamy soup with slices of raw carrot or sprinkle some roasted cumin or a pinch of nutmeg powder.
However, let me assure if you plan to serve them plain, you will not be disappointed.
I hope you prepare this in your kitchen and enjoy this vibrant soothing comfort food!!!
If you give a try to this healthy tasty golden turmeric soup, would love to hear your feedback in the comments below.
Add any other spices like cinnamon or mixed herbs and some red chili flakes can be added to this soup.
Here is the beauty of this recipe, keep the main ingredients same and just play around with flavours of your choice.
That said the flavour of turmeric is on upper hand compared to other flavours.
The next variation that can be is to use any alternative to coconut milk. Like cashew milk, oats milk, almond milk or the base heavy cream can be used.
Tips to prepare perfect carrot turmeric soup
If you prefer more spice then, add black pepper powder as per taste preference.
Do not add more turmeric root than mentioned in the recipe. Soup tastes bitter if we add more.
Do not add too much water while making the puree instead adjust the consistency while boiling.
If you are wanting to try with fresh turmeric recipes, then click these recipes from blog
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Healthy Carrot Turmeric Soup
- Fresh turmeric roots -1 tbsp
- Carrot pieces – 1 cup
- Onion chopped – 1no.
- Garlic – 5 small pods
- Ginger -1 tsp chopped
- Coconut milk – ½ cup
- Olive oil – 2 tbsp
- Cumin or Jeera – ½ tsp
- Black pepper powder as per taste
- Salt as per taste
- Nutmeg powder – ½ tsp
- Water as required
- Heat a thick bottomed saucepan, add oil and cumin, saute well.
- Next add fresh turmeric root pieces and saute until they become soft.
- Now add chopped onion, saute until they turn soft.
- Next add garlic and ginger pieces, saute well.
- Add carrot slices, salt, black pepper powder and required quantity of water. Close and cook on low to medium flame. When they are three fourth done add coconut milk and cook again until they are completely soft.
- Cool this mixture and blend into smooth paste.
- Take a pan, add oil, crushed nutmeg powder. Add ground carrot turmeric paste.
- If required add water, salt and black pepper powder can be adjusted at this stage. Give a quick boil until everything blends well.
- Hot healthy carrot fresh turmeric soup is ready to be served.
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Pavithra M Adiga
I am a passionate foodie and food photographer with love to document easy, simple to follow, healthy vegetarian recipes in Dice n Cook.