I love a good, hearty soup for lunch or dinner. It’s warm, satisfying, and sometimes just what’s needed. This carrot and turmeric soup is a powerhouse of nutrition, combining a slew of healthy ingredients in one easy, delicious dish!
I was craving this soup last week, so I decided to whip up a batch for dinner the other night. While I can be fully satisfied with soup on its own, I was worried that my husband and boys wouldn’t be quite as receptive to a dinner without something they could stick a fork into; so, I roasted some carrots to fill out the meal. The carrots in this context are perfect- reminiscent of the starring ingredient in the soup, thick and hearty and perfect for digging into with a knife and fork!
This soup is also the perfect vehicle to sneak in a good amount of turmeric. If you haven’t heard about the benefits of turmeric, I suggest you google it immediately! It’s an incredibly powerful ingredient- it aids in digestion, reduces inflammation, and balances insulin levels in the bodies. It has a mild flavour and a bold colour, and I find it to be the perfect addition to this soup! Ginger, garlic, pears and fennel round out the rest of the flavours in this hearty soup, playing up the natural sweetness in the carrots and bringing with them their own arsenals of fiber, vitamins, minerals, and antioxidants.
If you have a Vitamix, this soup comes together in a snap! Simply saute all ingredients lightly (it helps caramelize the flavours and opens up the flavour in the dried spices), and blend on the soup setting. If you don’t have a Vitamix, no worries! It takes a little longer to do the soup on the stovetop, but the results are the same- thick, creamy, and healthy! Eating well is easy if you use fresh, whole ingredients. And that really is what it’s all about. Eat well to live well!
- 3 Carrots, diced
- 1 Onion, finely diced
- 2 cloves of garlic, minced
- 1 Pear, peeled and diced
- 1 knob of Ginger, minced
- 1 tbsp ground Turmeric
- 1 tbsp Coconut oil
- 1 Fennel bulb, chopped
- 1 Leek, whites only, diced
- Himalayan pink salt
- 1/2 tsp ground Cumin
- 3 tbsp Coconut cream
- 1 tbsp Pumpkin seed oil
- Baby carrots
- Coconut oil
- Himalayan pink salt
- Toasted almonds
1. First, make the soup- If using a vitamix, combine all ingredients with 4 cups of water, and set to the “soup” setting. Otherwise, follow the next steps:
2. Preheat a large stock pot over medium-high heat. Melt in a bit of coconut oil, and toss in the carrots, cumin, turmeric and a pinch of salt. Saute for 30 seconds, and add in the leeks and onions. Continue to cook for 3-4 minutes, until soft and fragrant. Add in the garlic, ginger, and pear. Cook for another 3-5 minutes, stirring constantly.
3. Add 1 L water, and bring to a boil. Reduce heat to simmer, and cook for 20 minutes.
4. Using an immersion blender or food processor, blend the soup until smooth.
5. Roast the carrots- Preheat oven to 180C (375F). Lay the carrots in a baking dish, and toss well with the coconut oil and salt. Roast for 25 minutes. Finish the cooked carrots with toasted almonds.
6. To make the cream garnish for the soup, whisk together the coconut cream and pumpkin seed oil. Season with a small amount of salt.
7. To serve, ladle the soup into individual bowls, and garnish with a generous dollop of cream. Serve alongside the carrots.