Roasted Carrot Ginger and Turmeric Soup

Roasting vegetables for soup really enriches the flavor.  This quick and easy soup recipe is perfect for those chilly evenings.   Served as a side dish or as the main course, you’ll definitely feel the warmth from these earthy spices.


Roasted Carrot Ginger and Turmeric Soup

  • 1 – 1 1/2 lbs carrots
  • 1 onion
  • 1 inch fresh ginger
  • 1 inch fresh turmeric
  • 4-6 cloves garlic
  • 32 oz. low sodium vegetable broth
  • 1 1/2 c coconut milk (not canned)
  • pumpkin seeds for garnish
  • sea salt/pepper



  • Preheat oven to 400
  • Roughly chop carrots and onions into 1 inch pieces
  • Arrange carrots, onions and garlic cloves on parchment lined baking sheet
  • Season with sea salt and pepper
  • Bake for approximately 45 minutes or until softened and slightly browned



  • Combine vegetable broth, coconut milk, ginger, turmeric and roasted vegetables in blender
  • Blend until smooth
  • Garnish with pumpkin seeds
  • Season with sea salt and pepper as desired




You can easily substitute any non dairy milk.  Just make sure that you use the unsweetened kind.  Otherwise, your soup may take on the flavoring of the milk.  The thickness of your soup is a matter of preference.  Simply add more vegetable broth or water to thin it out a bit.  If you choose to use ground ginger or turmeric, please remember that the dried is more powerful than fresh.  Start with 1/4 teaspoon and adjust as needed.




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