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Recipe: Ginger and Turmeric Spiced Spring Carrot Soup

Carrot soup

Spring into a new season with this spicy carrot soup.


  • 2 Tbsp. coconut oil
  • 2-3 small green onions, white and light green parts, cleaned and chopped
  • 1-2 cloves garlic, minced
  • 1-inch piece of ginger, peeled and grated
  • Pinch of red pepper flakes
  • 1 ½ lbs. young carrots, sliced ½-inch thick
  • 1 tsp. sea salt
  • ¼ tsp. ground cinnamon
  • 1-inch piece turmeric root, peeled and grated (or ½ tsp. ground)
  • Fresh pepper to taste
  • 4 cups filtered water
  • ¼ cup plain organic Greek yogurt or full fat coconut milk for serving
  • Chopped flat leaf parsley or carrot fronds for garnish


  1. Melt coconut oil in a medium saucepan over medium heat. Sweat the green onions, garlic, minced ginger and pepper flakes for 1-2 minutes or until glossy. Do not brown or develop color.
  2. Add carrots, salt, cinnamon and turmeric and cook another 1-2 minutes, stirring occasionally. Add water and bring to a boil. Reduce heat and simmer until carrots are very soft, 20-25 minutes.
  3. Purée soup in batches in a high-speed blender.
  4. If serving cold, chill soup for at least 3-4 hours or overnight.
  5. Divide soup between 4-6 bowls and place a spoonful of yogurt or drizzle of coconut milk in the center of each and finish with chopped parsley or carrot fronds and a pinch of additional salt.

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