Turmeric Carrot Soup

Turmeric Carrot Soup - Nuthatch

Looking for an easy, delicious, and VEGAN soup to make when you're in a hurry? Look no further.



  • 1 tablespoon coconut oil or olive oil
  • ½ a white onion
  • 2 tablespoons of chopped and peeled ginger root
  • 4 garlic cloves, roughly chopped
  • 2 cups veggie broth
  • 2 cups Nuthatch Golden Turmeric Oat milk
  • 1 lb chopped carrots
  • ½ teaspoon salt
  • ¾ – 1 can of coconut milk
  • 1 teaspoon yellow curry powder
  • 1 teaspoon maple syrup
  • Pinch or two cayenne, to taste (optional)





  1. Peel and chop onion, ginger and garlic.
  2. Peel and chop the carrots into ½ inch rings.
  3. Heat oil in a large pot, over medium heat.
  4. Add onions and ginger and sauté until golden, about 3-4 minutes.
  5. Add garlic and continue cooking, stirring about 2 minutes.
  6. Add veggie stock, carrots, and salt.
  7. Bring to a boil, cover, turn heat down and simmer until carrots are tender, 15-20 minutes.
  8. Pour into blender until very smooth and velvety.
  9. Place the soup back in a pot, over low heat and add coconut milk, curry, and maple.
  10. Add turmeric and cayenne (optional).
  11. Top with cilantro.

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