Go Back
+ servings
Immunity-Boosting Carrot Turmeric Soup | @foodiephysician
Print Recipe
4.77 from 13 votes

Immunity-Boosting Carrot Turmeric Soup

A bowl of this comforting, brightly colored carrot turmeric soup will fill you up and give your immune system a boost!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: American, Asian
Diet: Low Calorie, Vegetarian
Servings: 4
Calories: 158kcal

Ingredients

  • tablespoons coconut or olive oil
  • 1 small yellow onion, chopped
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • teaspoons turmeric
  • pounds carrots, peeled and chopped
  • 4 cups reduced sodium vegetable or chicken broth
  • ½ cup freshly squeezed orange juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Optional garnishes: Greek yogurt, cilantro leaves, sunflower seeds

Instructions

  • Heat the oil in a large Dutch oven or other soup pot over medium heat. Add the onion and cook until softened, 5 to 6 minutes. Stir in the ginger, garlic, and turmeric and cook another minute until fragrant.
  • Add the carrots and broth. Bring to a boil then reduce to a simmer and cover the pot. Cook until carrots are tender, about 25 minutes. Stir in the orange juice, salt and pepper.
  • Using an immersion blender, carefully puree the soup until smooth. Alternatively, you can puree the soup in a blender. To serve, ladle the soup into four bowls and top each with garnishes like Greek yogurt, cilantro, and sunflower seeds.

Notes

  • For an extra flavor kick, roast the carrots before adding them to the soup.
  • Don’t skimp on the turmeric — it’s the star ingredient that gives the soup its vibrant color and immune-boosting properties.
  • Feel free to customize the soup to suit your taste preferences. Add a dash of cayenne pepper for heat or a drizzle of honey for sweetness.
  • You can stir in some canned coconut milk for extra creaminess and depth of flavor.
  • Store any leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.

Nutrition

Serving: 1 bowl of soup | Calories: 158kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 410mg | Potassium: 659mg | Fiber: 7g | Sugar: 12g | Vitamin A: 28468IU | Vitamin C: 25mg | Calcium: 77mg | Iron: 1mg