Turmeric Carrot Soup

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Turmeric Carrot Soup topped with coconut milk and pomegranate arils in a bowl with two spoons.

This time of year, I like to recharge and nourish my body as much as possible. After all of the hustle and bustle of the holidays and eating lots and lots of delicious food at every gathering, I need to fill up with lots of healthy recipes. Recipes full of vegetables is what I’m after. To keep regular vegetables from tasting bland, I love adding herbs and spices to amp up the flavor. The best thing is that many herbs and spices also have great benefits for your body, too!

You all probably already know this, but currently my favorite spice is definitely turmeric. I shared my iced golden turmeric milk with you last year after I discovered the deliciousness of golden milk on a trip to California and I still drink a warm version of it weekly. Turmeric has a lot of health benefits and is especially known for it’s anti-inflammatory and healing properties, so it’s a spice I like to use often! 

Carrots, turmeric, chicken broth, onions, coconut milk, garlic, cinnamon and ginger on a table ready to make carrot soup.

This soup is a great way to use turmeric. Combined with fresh carrots, cinnamon, ginger, and a few other ingredients, this soup is so incredibly easy to make and tastes delicious too. The turmeric gives the soup a mild heat, so I topped the soup with a drizzle of coconut cream and fresh pomegranate arils to balance the soup.

I love the texture that the pomegranate arils add to an otherwise silky smooth soup! Overall, the soup takes under an hour to prepare so you can have dinner on the table in no time! Just combine the vegetables and spices and cook until soft.

Add vegetable broth and process until smooth in a high speed blender or using an immersion blender and presto! You’re done! 


A spoon with carrot soup in it in front of a bowl of carrot soup with coconut milk swirl and pomegranate arils.

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