I am incredibly fond of soup, each and every kind. I’m not sure if it’s my love of bread and dipping or the warm, cozy feeling of a good bowl of soup. Either way, I could eat soup every single day in the cooler months. I love the ease of throwing items in one pot, the forgiving schedule, the savory kitchen aromas, the warmth of a pot simmering on the stove, and the variety of soups. We’ve recently been on an exploration of pureed soups: butternut squash soup, tomato soup, chickpea soup, you name it! This carrot soup was a new adventure and a successful hit. Both boys licked their bowls clean and scooped seconds. Kitchen experiments don’t always go so smoothly. I’ll take a win.

Kitchen Creations

I’ve been wanting to make a pureed carrot soup for a while now. Last fall, a friend had made a batch of carrot ginger soup while I was ill, and it was the most delicious gift. I had never thought about making carrot soup, and why not? I love carrots, and my kids love carrots. It was a lightbulb moment, and I set off researching and planning how to make a good carrot soup. I knew I wanted something more than just a basic recipe. I wanted to make something simple, but it needed a little zing, something that would surprise your taste buds. So we decided to go all in on the orange theme and add some deliciously fragrant and spicy fresh turmeric. It was the perfect combination.

Turmeric is such a fascinating spice. It is infact what gives curry its yellow hue. Fresh turmeric, however, is boldly orange; only dried turmeric is curry yellow, and I strongly believe that the flavor profile of fresh turmeric is very different from its dried form. This carrot turmeric soup recipe uses fresh turmeric.

Super Spice

Turmeric is a true super spice—it’s loaded with anti-inflammatories, antioxidants, it’s good for your heart, and may have anticancer effects. A pretty incredible little root! An added bonus, it tastes delicious. Eating foods with powdered or fresh turmeric is the best way to get all the benefits from this bold spice. In fact, according to Healthline, you don’t even need to consume turmeric daily to reap its benefits: “a study in over 100,000 people found that those who consumed curry-powder-based dishes 2–3 times per month to once a week had significantly lower triglyceride levels compared with people who consumed curry less than once a month”. Curry 2-3 times per month to see health benefits? I can definitely get on board with that!

A Bazaar Spice

When I was 19 years old, I was fortunate to be able to go on an epic journey with my dad to Marrakesh, Morocco. It was quite a tantalizing adventure for a teen who had not been outside of the United States. I was taken away by the cultural differences, the architecture, the scent of new foods, the hustle of the bazaar markets, and the call to prayer. It was mesmerizing; I loved Morocco so much I didn’t want to leave. I was utterly captivated by the culture, foods, and sights.

Mind you, this was more than 20 years ago, and I’m sure much has since changed. Someday I will go visit again, perhaps I’ll be able to take my children to give them a similar culturally immersive experience. Until then, I get to keep my fond memories and enjoy Moroccan harissa spice while cooking. Just the smell alone in the kitchen makes me recall that wonderful trip and smile.

What’s in Harissa Spice?

Harissa is a spice is a blend of dried chili peppers, cumin, coriander, caraway seeds, garlic powder, and salt. It can sometimes be spicy depending on what peppers are used, and it is always very flavorful. Harissa is often noted as either spicy or mild. It is exceptionally delicious paired with carrots.

How to Make Carrot Turmeric Soup

Carrot turmeric soup is very easy to make and comes together fairly quickly. It can even be whipped up in about 40 minutes for a weeknight meal. My favorite part of cooking soups is that they are very hands-off cooking; only about 15 minutes of the total 40 minutes is active chopping and cooking. The rest is sitting back and relaxing time.

To start, add some olive oil to a large soup pot. Turn the heat to high. Add the diced onion once the pan is warm. Cook the onion for about 8 minutes, stirring occasionally to avoid burning. Next, add the chopped carrots, garlic, turmeric, harissa, maple syrup, and apple cider vinegar. Give it all a good stir, then add the vegetable broth and bring to a boil. Once it reaches a boil, reduce the heat to medium. Cook with the lid on the pot for about 15 minutes, until the carrots are tender.

Lastly, using your stick blender (also known as an emulsion blender), puree the soup. If you don’t have a stick blender, you can use a high-powered blender; just be careful not to burn yourself when transferring the soup. Add a little salt and pepper to the pureed soup, and then this is ready for serving! I like to serve it with a cashew cream or yogurt drizzle. Channel your inner barista and make a fun shape with the cashew cream drizzle in your soup. If you have thick cashew cream or yogurt, you may need to thin it to pour a drizzle; or else, it will just be a dollop in your soup. Lastly, bread is a must for dipping. A delicious homemade sourdough is my favorite. Yum!

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