With less than 10-ingredients, this easy carrot ginger soup with turmeric makes for a cozy and healthy meal. The recipe is SCD, Paleo, Whole 30, vegan, gluten free, grain free, dairy free, soy free, egg free, and added sugar free.
Anytime I start feeling run down or on the verge of getting sick, this is the soup I make! It's filled with healthy, immune-boosting ingredients and is so simple to throw together.
Vegetable Broth - When it comes to chicken or vegetable broth, homemade is best! It's less expensive than the store bought stuff and doesn't contain any fillers or preservatives. A container of Homemade Vegetable Broth made from veggies scraps is always a staple in my freezer.
Apples - I tend to use Gala apples for this soup, I just prefer the flavor, but really any apple with the exception of Granny Smith will work.
Clementine - I love the sweetness that fresh clementine's (sometimes called cuties) bring to this dish. If you can't find any though, then a Valencia orange will also work.
Ginger Root - If you don't have fresh ginger root on hand, then use ½ teaspoon of ground ginger instead.
Turmeric and Ground Black Pepper - Black pepper helps the turmeric get absorbed by your body, so always make sure to use both spices together!
Carrot ginger soup tips!
Apple peels contain a trove of nutrients, which is why I keep them on for this soup. However, if you don't have a high powered blender such as a Blendtec or Vitamix, then the peels tend to be difficult to blend and you may want to consider peeling the apples before coking.
I enjoy this soup a bit on the thicker side, but if you prefer a thinner soup then simply add more vegetable broth until your desired consistency is reached.
This soup is delicious when served piping hot but when served chilled it's very similar to one of those squeezable fruit/vegetable pouches they sell for kids in the grocery store! So yummy!
Store in an airtight container for 3 to 5 days in the refrigerator or up to 3 months in the freezer.
Make sure to check out these other cozy soup recipes!
- 10 Vegetable Soup
- Roasted Cauliflower and Red Pepper Soup
- Butternut Squash Apple Soup
- Mint Pea Soup
- Hearty Mexican Chicken Soup
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This recipe was originally published August 22, 2017. The photos, text, recipe, and directions were all updated on November 30, 2020.
Easy Carrot Ginger Soup
- 1 pound carrots, washed and chopped
- 2 Gala apples, cored and chopped
- 1 small clementine, peeled
- 3 cups vegetable broth
- ½ teaspoon turmeric
- ½ teaspoon grated ginger root
- ⅛ teaspoon ground black pepper
- Place all of the ingredients into a 3 quart pot on the stove over medium-high heat.
- Bring to a boil. Lower the heat to low and cover the pot. Allow to simmer for 20 to 30 minutes until the apples and carrots are tender.
- Transfer the soup to a blender and blend until smooth and creamy. If you prefer a thinner soup then add more vegetable broth until your desired consistency is reached.
- The soup can be served hot or chilled. Store in an airtight container in the refrigerator for 3 to 4 days or up to 3 months in the freezer.
- Any apples, with the exception of Granny Smith, can be used.
- Homemade vegetable broth is best for this recipe!
- ¼ teaspoon of ground ginger can be used in place of freshly grated ginger root.