Lifestyle Blog

Carrot Ginger Turmeric Soup

Soups and Salads

An anti-inflammatory rich soup packed with antioxidants widely believed to improve brain health.

Ingredients for Soup

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 tsp garlic, chopped
  • 1 inch piece of fresh ginger, peeled and finely chopped
  • 1/2 tsp ground turmeric
  • 1/8 tsp ground cayenne
  • 1 tsp fine sea salt
  • 1 1/2 lbs carrots, peeled and chopped to 1 inch pieces
  • 1 qt organic, reduced fat, low sodium chicken or vegetable broth
  • black pepper to taste
  • chopped parsley for garnish

Ingredients for Cashew Cream

  • 1/2 cup raw unsalted cashews, soaked in warm water for 30 minutes
  • 1/3 cup water, additional to thin as need
  • 1 tsp garlic, finely chopped
  • 1 tsp fresh lemon juice
  • 1/4 tsp fine sea salt


  1. Drain the soaked cashews and run under cold water. Place into a high speed blender with water, garlic, lemon juice, and salt. Blend on the highest setting until completely smooth. Adjust seasonings as necessary. Pour 1/2-3/4 of the cashew cream into a jar, leaving the remainder in the blender.
  2. Heat a large soup pot over medium high heat. Add olive oil and onions. Cook, stirring often until soft, about 5 minutes. Add garlic, ginger, turmeric, cinnamon, cayenne, and salt, stirring frequently until fragrant, about 30 seconds. Add chopped carrots and water and bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes.
  3. Carefully add the soup to the blender with remaining cashew cream and blend until smooth. Adjust seasonings as necessary.
  4. Return the soup to the stove on low heat for an additional 10-15 minutes.
  5. Divide the soup between bowls and drizzle a tablespoon of cashew cream on each.