Carrot Turmeric Soup Recipe For The Win

Lately, I have been such a fan of souping (over juicing). Ever since I was introduced to Splendid Spoon I’ve been obsessed with cooking soups from the cookbook. Soups are so much more hearty, have less sugar (if any! – due to the heavy vegetable content), and definitely winter-friendly!

Yesterday, I made the Splendid Spoon Carrot and Turmeric soup that is absolutely delicious and so soothing!

Why I love this soup for its health benefits:

Carrots: Carrots are high in beta-carotene and other antioxidants. They are also great for heart health! There have been studies done to show that carrots are the single most risk-reducing food. Participants in the study that had the least amount of carrot intake, had the lead amount of cardiovascular disease risk reduction. The participants who ate at least 25 more grams of carrots had lower risk. Further, the participants that consumed 50-75 grams more carrots had an even greater reduction!

Turmeric: I LOVE turmeric – Literally put it on everything: toast, eggs, avocado, cauliflower-rice, tea – and now it’s being included in the soup I make too! Turmeric contains curcumin, which is an anti-inflammatory property. It aids in digestion and can reduce icky-ness from bloating and gas. N0t only that but it stimulates the body’s immune system. Turmeric also contains lipopolysaccharides which strengthen the immune system and lessens the chance of being a victim to the cold or flu.

Please give this recipe from Splendid Spoon a try – I really enjoyed it and will be keeping it as one of my go-to’s! So easy!

5.0 from 3 reviews
Carrot Turmeric Soup
Prep time
Cook time
Total time
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 garlic clove, minced
  • 1 large bunch carrots, cut into 2" chunks (~2 pounds)
  • 1 tsp chopped fresh rosemary
  • 1 tablespoon freshly grated turmeric or 1 teaspoon ground
  • 1 quart water plus 2 cups as needed
  • Grated peel and juice of 2 oranges
  • Pinch of black pepper, salt, ground red pepper (if you crave a little heat!)
  1. In a large pot over medium heat, warm the oil. Cook the onion and garlic, stirring, for 5 minutes, or until the mixture is soft and translucent. Add the carrots, rosemary, turmeric, and ginger and stir to combine.
  2. Reduce the heat to medium-low and add the 1 quart water, orange peel, and orange juice. Cover and simmer for about 25 minutes. Add the red pepper, black pepper, an dsalt.
  3. Using an immersion blender or countertop blender, puree the soup until very smooth, adding the remaining 2 cups of water as needed to reach the consistency you prefer. (Personal note: I didn't add any because I wanted my soup to be a little thicker)
  4. Portion into separate containers and leave uncovered in the refrigerator to chill for 2 hours before enjoying.

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  1. Lena
    2 years ago

    That looks so tasty!

  2. Molika
    2 years ago

    Will have to add this recipes to my list!

  3. Abby
    2 years ago

    I can’t wait to make this! Thanks for sharing my love!

  4. Joanna Park
    2 years ago

    Agree! Souping > juicing. It’s more satisfying and filling.

  5. Kelsey
    2 years ago

    Ooh- I’ve never heard of “souping” before but I like what you have to say about it with much less sugar and more veggies!


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