Ginger and turmeric carrot soup.

DI Chiara Maci | 26 Mar 2019


Ginger and turmeric carrot soup.

A cuddle that never disappoints.

Light but tasty.




5-6 big carrots

1 potato

1 ginger root

1 teaspoon of turmeric powder

1 onion

Vegetable broth or water

Extra virgin olive oil




– Wash and clean carrots and potato carefully and cut everything into small pieces.

– Slice the onion and sauté it in a pan with a little oil.

– As soon as the onion is golden brown, add the vegetables and season them a little, mixing well for about 5 minutes.

– Adjust salt and pepper, then cover carrots and potato with vegetable broth or hot water.

– Raise the heat and bring to boil.

– As soon as the broth boils, lower the heat and continue cooking over a low heat for another 15 minutes. The vegetables will need to be softened.

– Add the turmeric and blend it all with an immersion mixer.

– Blend also the peeled ginger root in the quantity you prefer.

– Add it and mix.

– A drizzle of oil, a pinch of salt if necessary, grated black pepper and the ginger and turmeric carrot soup is ready to be served.

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