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Carrot Turmeric & Ginger Soup - a warm hug in a bowl

As the seasons change and temperatures start to dip, there's nothing quite like a steaming bowl of soup to provide comfort and nourishment. In this recipe, we'll take you on a culinary journey with a vibrant and health-packed, skin loving Carrot Turmeric & Ginger Soup. This golden-hued delight is not only a treat for your taste buds but also a nutritional powerhouse that will leave you feeling satisfied and invigorated.

The Benefits of Carrots, Turmeric, and Ginger: Before we dive into the recipe, let's explore the remarkable health benefits of the star ingredients:

  1. Carrots: These orange wonders are rich in beta-carotene, a precursor to Vitamin A, essential for maintaining good vision and a healthy immune system.

  2. Turmeric: Known for its active compound curcumin, turmeric boasts powerful anti-inflammatory and antioxidant properties, potentially aiding in reducing inflammation and promoting overall wellness.

  3. Ginger: With its zesty and warm flavour, ginger has been used for centuries to ease digestion, alleviate nausea, and even help with pain relief.

Carrot Turmeric & Ginger Soup Recipe:


  • 4 large carrots, peeled and chopped
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric (or 1 tablespoon freshly grated turmeric)
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional toppings: chopped fresh cilantro, a dollop of Greek yogurt, pumpkin seeds


  1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent. Add the minced garlic and grated ginger, and sauté for an additional minute until fragrant.

  2. Add the Carrots and Turmeric: Toss in the chopped carrots and ground turmeric (or freshly grated turmeric if available). Stir well to coat the carrots with the aromatic mixture.

  3. Simmer: Pour in the vegetable broth, ensuring it covers the carrots. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook until the carrots are tender, about 15-20 minutes.

  4. Blend: Once the carrots are soft, turn off the heat and allow the mixture to cool slightly. Use an immersion blender or carefully transfer the soup to a countertop blender. Blend until smooth and creamy.

  5. Incorporate Coconut Milk: Return the blended soup to the pot and stir in the coconut milk. Simmer gently for another 5 minutes to allow the flavours to meld together. If the soup is too thick, you can add a bit more vegetable broth or coconut milk to reach your desired consistency.

  6. Season and Serve: Season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with chopped cilantro, a dollop of Greek yogurt, and a sprinkle of pumpkin seeds for added texture and flavour.

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