Golden Ginger & Turmeric Carrot Soup

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Warm, vibrant, and gently spiced, this golden carrot soup is cozy comfort in a bowl. Ginger and turmeric add depth and warmth, while carrots bring natural sweetness — perfect for cozy winter evenings.

Ingredients

  • 1 tablespoon olive oil

  • 1 leek, cleaned and sliced

  • 1 cup chopped fennel (about 1 small head)

  • 3 cups chopped carrots

  • 1 cup chopped butternut squash (or extra carrots)

  • 2 garlic cloves, minced

  • 1 tablespoon grated fresh ginger (about a 2-inch piece)

  • 1 tablespoon turmeric powder

  • Salt and pepper, to taste

  • 3 cups low-sodium vegetable broth

  • 1 can lite coconut milk (14.5 oz)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leek, fennel, carrots, and squash. Sauté for 3–5 minutes, until the vegetables begin to soften.

  2. Stir in the garlic, ginger, turmeric, salt, and pepper. Cook for another 2–3 minutes, until fragrant.

  3. Pour in the vegetable broth and coconut milk. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes, until the vegetables are tender.

  4. Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a countertop blender. Blend until creamy and smooth.

  5. Taste and adjust seasoning as needed. Serve hot, optionally garnished with coconut yogurt, fresh cilantro, and cracked black pepper.