Carrot Soup that is Detoxing and Anti Inflammatory, Creamy and Filling. Yes, please!
This vegan soup is also quick and easy to make and take simple ingredients. Making a perfect weeknight dinner option.
Cold is as amazing as hot, so you can prep in advance too. Talking about that, this healthy carrot soup can be frozen.
- Carrot: prefer the usual orange ones, the older ones are totally fine too.
- Onion: any variety.
- Garlic: clove, not powder.
- Olive Oil: I wouldn’t swap as it is monounsaturated and we want to keep things as healthy as we can.
- Salt: to taste
- Turmeric: you can use grated fresh. I’ll give the amount in the recipe below.
- Ginger: fresh is also ok.
- Pepper: black pepper, for the properties.
- Cumin: you can use the powdered version but there will be a lot of difference in the taste. The powder being also a lot stronger.
- Lemon: optional but I really recommend. Try going drops at a time.
Turmeric and Ginger are probably a bit more known for their healthy properties, so I’ll leave a HealthyLine link here if you want to know a bit more about the Cumin benefits.
Other than being my favourite spice with legumes (and many other dishes), the Cumin (powder or seeds):
- Contain antioxidants
- Has an anti-inflammatory effect
- Has anticancer properties
- May help treat diarrhea
- Helps control blood sugar
- Fights bacteria and parasites
- May help lower cholesterol
- Aids in weight loss
- Improves symptoms of IBS
- Boosts memory
How to Make Turmeric Detox Carrot Soup
Another super easy and healthy detox option is my Lentil Soup and you can also enjoy that hot or cold and it is super filling and full of flavour.
Healthy heavenly vegan dinner!
Turmeric Detox Carrot SoupCourse: MainCuisine: VeganDifficulty: Easy
This Carrot Soup is quick and easy to make and take simple ingredients. Making a delicious and healthy weeknight dinner option. Hot or cold!
17,5 oz Carrots, raw and chopped
6 oz white Onion, about 1 medium, raw and chopped
2 Garlic cloves, chopped
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Turmeric powder (2 1/2 if using fresh grated)
1/2 teaspoon Ginger powder (1 if using fresh grated)
1/4 teaspoon Black Pepper
1 teaspoon Salt
1 teaspoon Cumin Seeds (start with 1/4 if using powder)
1 tablespoon Lemon Juice
Water , about 3 cups, depending on how thick you want the soup
- We start by cleaning our Carrot and peeling Onion and Garlic. Roughly chop all of them small.
- Take the Onion and Garlic to a saucepan with the Olive Oil and the Cumin seeds and fry until the Onions are golden and soft.
- We proceed to add the cubed Carrots and about 2 1/2 cups of Water. Also the Salt, Turmeric and Ginger. Cover and boil for about 20 minutes.
The carrots should be very soft.
- With a blender or hand-mixer we beat the whole mixture. I recommend separating if you have too much water left and adding it back again while you mix. So you can control the texture you want. I usually add another cup or so on top of the water used to boil the carrots.
- Once it’s all blended I add the lemon juice and some black pepper and adjust the salt.
- Please check The Ingredients section of the post for possible substitutions.
- The Carrot Soup can be kept in the fridge for about 3 days and frozen for up t 2 months.
- I always try to avoid oil however in this recipe it has the purpose of helping the body absorb beta carotene from the carrots.