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Ginger Turmeric and Carrot Soup


  • 2 tablespoons extra virgin olive oil

  • 1 medium onion, finely chopped

  • 1 garlic clove, finely chopped

  • 1 thumb-sized piece of fresh ginger, peeled and grated

  • 1 teaspoon ground turmeric

  • zest and juice of 1 orange

  • 1 teaspoon salt

  • freshly ground black pepper

  • 500 grams (17.6 ounces) carrots, peeled and chopped

  • 1 litter vegetable stock



  • toasted hazelnuts, roughly chopped

  • fresh thyme


Sauté the onion, garlic, ginger, orange zest and turmeric, toss in the carrots, add the vegetable stock and orange juice, simmer until the carrots are tender, and puree until smooth. Once the entire soup is blended, return it to the pot and add more liquid if you prefer thinner consistency.

Top the spiced carrot soup with a sprinkle of chopped toasted hazelnuts and a sprig of fresh thyme. You could also add a dollop of sour cream, Greek yogurt, or coconut cream to keep it vegan.

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