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Carrot Soup with Turmeric, Ginger and Lemon

This healthy soup makes me feel like I'm at the spa - it's nourishing, comforting and full of nutritious anti-inflammatory, immune supporting ingredients. It's vegan if you skip the chicken broth, but I love getting a chance to use my homemade collagen-rich bone broth in this soup.

Course Soup
Keyword carrot, lemon, turmeric
Servings 5 servings
Author Christina Shoup


  • ¼ cup extra virgin olive oil
  • 2 cups thinly sliced onions about 2 onions
  • 1 tsp kosher salt
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • tsp cayenne pepper I often add a bit more
  • ¼ tsp ground turmeric
  • lbs carrots, sliced about 6 large carrots
  • 1 tbsp lemon zest
  • 4 cups broth, divided I typically use homemade chicken bone broth but low-sodium vegetable broth is a great option
  • ½-⅔ cup unsweetened canned coconut milk
  • 2 tbsp fresh squeezed lemon juice
  • optional garnish: shredded carrot sauteed in olive oil, Aleppo pepper and coarse salt smoked Maldon is particularly delicious in this dish


  1. Heat the olive oil in a large pot over medium-low. Add sliced onions and salt and cook until onions are very translucent, about 20 minutes.

  2. Add ginger, garlic, cayenne and turmeric. Saute until fragrant, about 1 minute.

  3. Add carrots, lemon zest and 3 cups of the stock. Raise the heat and bring to a boil. Reduce the heat and partially cover the pot, simmering until the carrots are very tender.

  4. Take the pot off the heat and add the remaining cup of stock. Add ½ cup of the coconut milk.

  5. Puree the soup in batches in the blender, taking care to only fill halfway with the hot liquid. Add additional coconut milk to achieve the desired consistency.

  6. Return soup to pot, add lemon juice and taste for seasoning. Reheat over low before serving. Garnish with shredded carrot, Aleppo pepper and coarse salt.