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Carrot Turmeric Soup

Bowl filled with carrot turmeric soup with a spoon and yellow napkin
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Warm, cozy with a hint of spice, this carrot turmeric soup tastes delicious and is good for you too.

  • Author: Erica
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 6-8 servings 1x
  • Category: Dinner, Lunch, Soup
  • Method: Stove top
  • Cuisine: American, Healthy, Plant based
  • Diet: Gluten-Free, Vegan, Vegetarian

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 2 yellow onions, chopped
  • 1 lb of carrots, cleaned and roughly chopped
  • 6 cloves of garlic, smashed
  • 3-inch piece of fresh turmeric
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon harissa powder
  • 32oz vegetable broth
  • Salt and pepper to your liking

Equipment:

Instructions

  1. Add the olive oil to a soup pot. Turn the heat to high to warm the oil. Once the oil has begun to warm, add the chopped onion. Sauté the onion for about 8 minutes, stirring occasionally to avoid burning. You want the onion to start to caramelize; this will add flavor.
  2.  Add the chopped carrots, garlic, turmeric, apple cider vinegar, maple syrup, and harissa to the pot. Stir to combine, then add the vegetable broth. Bring to a boil and reduce the heat to medium. Cook for about 15 minutes, until carrots are tender. Keep the lid on the pot while cooking.
  3. Next, use your stick blender to puree the soup right there in your pot. Once pureed, this is ready to serve. I like to add a little cashew cream or yogurt drizzle in each bowl and sourdough bread for dipping, of course!

Find it online: https://bowlofyum.com/2026/04/carrot-turmeric-soup/