Carrot Ginger Turmeric Vegan Soup
It may not be the polar vortex, but here in the pacific northwest we have snow falling and my boys are dreaming of sledding in morning. (yes that means they are asleep! Miracles do happen!) This cold weather has me wanting soup, warm spicy, delicious soup. My wife and I didn’t want anything to heavy tonight so when I opened up the fridge and saw beautiful carrots staring back at me I knew what to make. Carrot Ginger Turmeric Vegan Soup. This recipe will leave you feeling healthy and warm inside and out!
Sweet, spicy, nutritious, Carrot Ginger Turmeric Vegan Soup
This carrot ginger turmeric vegan soup is delicious, sweet, spicy, creamy, and just pack full vitamins and antioxidants. Carrots are rich in beta carotene, vitamins, fiber, and potassium. Turmeric and ginger, both from the same family of plants, are known for being great sources of antioxidants. They also have proven anti inflammatory qualities! Using coconut milk to add creaminess this recipe is also vegan!
Instant Pot Instructions
If you have an Instant Pot it is the way to go for making this carrot ginger turmeric vegan soup. With the Instant Pot you can have this recipe in bowls at the dinner table in about 30 minutes, including all prep work! First you want to turn your Instant Pot to saute, add in the olive oil, onions and carrots. Now saute your onions for about 2-3 minutes, they should just start to become translucent. Then add in the diced ginger and crushed garlic and saute for an additional 2 minutes. Next add in the coconut milk, orange juice, vegetable broth (use Better than Bouillon Vegetable Base) and seasonings. Turn Instant Pot to pressure cook and set for 7 minutes. Be sure the release valve is set for pressure. Allow pressure to slowly release for 5 minutes before quick releasing pressure. Finally use immersion blender to smooth out the soup.
Stovetop Instructions
Bring a large pot to a medium high heat. Bring olive oil to heat and add in
onions and carrots. Saute your onions for about 2-3 minutes, they should just start to become translucent. Now add in the diced ginger and crushed garlic and saute for an additional 2 minutes. Next add in the coconut milk, orange juice, vegetable broth (use Better than Bouillon Vegetable Base) and seasonings. Cover with lid and allow to simmer for 35 minutes. Finally use immersion blender to smooth out soup.
More Soup Recipes
- Minestrone Squash Soup
- Potato Soup (slow cooker)
- Pumpkin Coconut Soup
- Garden Fresh Tomato Soup
- White Bean and Kale Vegetable Soup (Yummy Mummy Kitchen)
- West African Peanut Soup (Cookie and Kate)
Carrot Ginger Turmeric Vegan Soup
Ingredients
- 1 tbsp olive oil
- 1 diced onion medium
- 4 cups diced carrots
- 1/4 cup diced ginger fresh
- 1/2 tbsp crushed garlic
- 1 can coconut milk
- 1/2 cup orange juice
- 3 cups water
- 1 tbsp Better than Bouillon Vegetable Base
- 1 tsp turmeric powder
- 1/2 tsp salt
- dash cayenne pepper
- Salt and pepper to taste
Instructions
On Stove Top
- In large pot add olive oil and saute onions and carrots for 2-3 minutes.
- Add garlic and ginger saute for additional 2 minutes.
- Add coconut milk, orange juice, vegetable stock (3 cups water 1 tbsp better than bouillon vegetable base)
- Add seasonings: turmeric, salt, and cayenne.
- Cover with lid and simmer for 35 minutes
- Use immersion blender to thin the soup.
- Salt and pepper to taste.
Instant Pot Recipe
- Set to saute. Add olive oil, onions, and carrots saute for 2-3 minutes.
- Add garlic and ginger saute for additional 2 minutes.
- Add coconut milk, orange juice, vegetable stock (3 cups water 1 tbsp better than bouillon vegetable base)
- Add seasonings: turmeric, salt, and cayenne.
- Set to pressure cook for 7 minutes.
- Leave on slow pressure release for 5 minutes.
- Release pressure, and use immersion blender to smooth the soup.
- Salt and pepper to taste.
Spicy and creamy this soup is delicious!
This recipe was just perfect!
So glad you liked it! Did you use an instant pot?