I usually don’t get sick that often, but recently I got the dreaded flu. It knocked me off my feet and mutilated me into a weak puddle. After a couple days, I finally got my strength back but had this horrible dry cough that just wouldn’t budge.
I decided to make myself a soup that would a cold buster as well as soothing for my achy throat. I’d bought a crap load of carrots earlier in the week thinking I would juice them. But, being so weak, that obviously didn’t happen. So, I thought, let’s make a carrot soup.
I’m a huge fan of carrot ginger juices, so the addition of ginger was a no brainer. Ginger has been used for hundreds of years as a cold remedy. It’s antioxidant and anti inflammatory. It also brings a spiciness to this soup. Complimenting the sweetness of the carrots.
The addition of turmeric was also an easy one. Growing up in an Indian household, turmeric and warmed milk was the go to for sore throats. I’m not a huge fan of turmeric in milk, but it got the job done.
Garlic, cayenne, coriander, curry powder and cumin round this spiced soup out. The result is a tasty concoction that will soothe your throat and comfort you on a cold winter day. Perfect when paired with some crusty bread!
First, let’s get those carrots washed, peeled and sliced.
Then we’ll peel and grate 1 inch ginger root into a paste. I love the smell of grated ginger. So good!
Next, grate up two garlic cloves.
Add carrots, ginger, garlic, and 6 cups of veggie broth to a pot. Bring to a boil. Note, if you don’t have veggie broth, you can use plain water. I’ve made it both ways and they’re both delicious.
Once boiling, bring down to a simmer on medium-low heat. Add in 1 tsp turmeric, 1 tsp curry powder, 1/4 tsp cayenne pepper (add more or less depending on your heat tolerance), 1/4 tsp cumin and 1/4 tsp coriander.
Stir and continue to simmer uncovered for 30 minutes. Stir occasionally.
It already smells so freaking good. Use the spare time to get a head start on dishes.
After 30 minutes or until carrots are tender, remove pan from heat and allow it to cool.
Once cooled, pour into a blender and puree until smooth. Be careful with the top of the blender. You don’t want to spray carrot puree everywhere! I recently had a tomato disaster and it was not pretty.
Transfer back to the pot and put on stove at medium low heat. Taste and adjust spices accordingly. Add salt and pepper to taste. In my opinion this soup doesn’t need any salt and I don’t put any in. That’s my preference.
Add in 1/2 cup heavy cream. This is where the soup gets super creamy. I know this isn’t healthy at all, but it’s delicious! If you prefer a healthier alternative, replace with coconut milk.
Stir everything together and voila, you’re done! Enjoy that spicy, cold busting, heart warming soup. It’s perfect to have curled up on the couch, under a warm blanket.
Spicy Creamy Carrot Ginger Turmeric Soup
- 2 lbs carrots
- 1 inch ginger grated – 1 Tbls
- 2 cloves garlic grated
- 6 cups veggie broth
- 1 tsp curry powder
- 1 tsp turmeric
- 1/4 tsp ground coriander
- 1/4 tsp cumin
- 1/4 tsp cayenne
- 1/2 cup heavy cream
- salt and pepper to taste
- Wash, peel and slice carrots.
- Peel and grate 1 inch ginger root to get 1 Tbls grated ginger.
- Grate garlic into a paste.
- Add carrots, ginger, garlic and 6 cups veggie broth to a pot. Place on stove over high heat and bring to a boil.
- Once boiling, bring down to a simmer on medium low heat. Add all the spices (curry powder, turmeric, coriander, cumin and cayenne). Feel free to add more or less cayenne based on spice tolerance.
- Continue to simmer on medium low for 30 minutes or until carrots are tender.
- Stir occasionally.
- Once carrots are tender, remove pot from heat and allow to cool.
- Transfer contents to a blender and puree smooth.
- Transfer puree back to pot and reheat over medium low heat. Stir and taste. Adjust spices accordingly. Add salt and pepper to taste.
- Add heavy creamy. If soup is too thick, add some more broth. Use coconut milk as a replacement for the cream if you want a healthier option.
- Stir and enjoy!