If you’re looking for a warming, pungent soup this recipe is for you! This vibrant colored carrot, turmeric and ginger soup has a bright orange hue and has a slightly spicy aromatic scent. This soup is full of healing properties from both the turmeric and ginger which are the two main ingredients that make up the soups base.

I’m always looking for ways to get more turmeric and ginger into my diet. Thinking of creative ways to put them into my dishes and drinks. Turmeric is becoming increasingly popular especially in the wellness industry. This ayurvedic ancient spice has been used for centuries to treat a variety of ailments such as chronic inflammation. Turmeric contains a compound called curcumin, which is full of antioxidants and has powerful anti-inflammatory properties. Plus, its full of vitamins and minerals like iron, fiber, vitamin B6, copper and manganese. The active compound curcumin may even protect the brain against common degenerative diseases such as Alzheimer’s.

In addition to the medicinal properties of turmeric, this soup is full of beta-carotene and vitamin A from the carrots and is rich with warming spices. Both ginger and turmeric combined are often used to enhance immune function. Ginger has been shown to help support digestive health, reduce inflammation and also has antibacterial properties. The active therapeutic compounds in ginger such as gingerol, is responsible for many of anti-inflammatory effects that come from consuming ginger. It’s a natural remedy that’s known to aid in digestion and helps to relieve nausea.

If you’re looking to boost your immunity or looking for ways to add in more turmeric and ginger into your diet, try this carrot, turmeric and ginger soup. I hope you enjoy!


Turmeric has been used for centuries in ayurveda and eastern medicine for its healing properties. It’s vibrant golden color is not only beautiful but what makes it stand out even more is the flavor! It’s pungent and has a distinctive slightly bitter taste. It’s often used as a cooking spice but is also commonly used in drinks a few of my favorites include turmeric tea and golden turmeric lattes. I also like to put turmeric into my smoothies. This popular spice makes up the foundation of curry. The bright golden color is commonly used as a natural dye in cooking (it does stain!). Turmeric is often found in powder form but you can also buy it fresh. Turmeric is a root similar to ginger.

In addition to its culinary uses its one of the most known and researched healing spices. The compound in turmeric called curcumin is well known for its strong anti-inflammatory properties. It’s also been shown to help boost the immune system and combat inflammation. Some of the other benefits may include lowered blood sugar levels, decrease in LDL cholesterol, the ability to protect against common neurodegenerative diseases (like Alzheimer’s) and can help lower the risk of heart disease- just to name a few!

Keep in mind that this is not a cure all remedy. But rather a superfood that can be incorporated into a healthy diet for its health promoting properties. Studies have shown that black pepper more specifically the component piperine, helps boost the absorption of curcumin by up to 2,000%. Yes, you heard that right 2,000%! Black pepper has been shown to increase the bioavailability of curcumin. Luckily, black pepper is a common household spice so its easy to add in when cooking with turmeric. I like to keep fresh turmeric on hand (I keep some in the fridge) and also in my superfood pantry. If you haven’t tried turmeric I suggest starting off small, keep it simple. See if its something you like. If you like the distinct aroma and flavor profile it will become one of your go-to spices!


Recipe Note: If you don’t have cilantro or pepitas (pumpkin seeds) on hand that’s completely fine. Feel free to get creative and sub for another herb you may have on hand. You could also leave them out.

Serves 4-6


– 11 medium sized carrots, sliced into chunks

– 2 medium yellow onions, diced into chunks

– 4 garlic cloves, whole

– 1 celery root, diced into chunks

– 1 bunch of celery, sliced into chunks

-1/2 tablespoon of unrefined coconut oil

-1 1/2 cups of kale, chopped

– 2 cups vegetable broth

– 2 cups coconut milk

– 3 tablespoons of fresh turmeric

– 3 tablespoons of ginger


-pumpkin seeds


1.) First you make the vegetable broth. Heat a large pot over medium heat. Once hot add coconut oil, one onion, garlic, three carrots, celery root and celery. Sauté for about five minutes until softened or slightly browned stirring frequently.

2.) Add ten cups of filtered water and kale. Bring to a boil. Once boiling, reduce the heat to simmer. Do not stir. Cover loosely (with lid cracked). Continue to cook for at least 45 minutes preferably 1 hour and 15 minutes. Do not over cook or the broth will become bitter. Let it cool slightly before pouring into strainer. I use mason jars to store the broth but you could use any air tight storage method you prefer! Refrigeration lasts up to five days and in the freezer it can last up to a month.


1.) Heat a large pot over medium heat. Add eight carrots and one medium onion. Sauté for about five minutes until softened or slightly browned stirring frequently.

2.) Add coconut milk (I made mine homemade, you could also use store bought) and two cups of vegetable broth, ginger and turmeric. Bring to a boil. Once boiling, reduce the heat to simmer and cook for 20 minutes.

3.) Pour the soup into a blender and purée until completely smooth. Serve and garnish with cilantro and pumpkin seeds on top. Then enjoy! To store the soup use a mason jar or similar air tight container. It lasts for approximately five days in the refrigerator.

I hope you enjoy this soup as much as I do! It is one of my favorites for fall. If you make this recipe tag #nutrishable so I can see what you have made and feature you!