Turmeric Ginger Carrot Soup

Carrot Soup

Our new silky smooth Carrot Soup is packed with vegetables and good-for-you spices. It’s comforting, warm, and surprisingly hearty for such a healthy recipe. This is perfect for a quick weeknight dinner, a lazy weekend brunch, or meal prep for the week — it reheats well and keeps for up to a week in the fridge.

As delicious as this soup is, it’s equally easy to make. It’s a one-pot meal, and the hardest thing about it cutting the vegetables. But have no fear: everything gets blended together in the end, so your chopping doesn’t need to be perfect. Even better, save yourself more time and buy your vegetables pre-cut. Let’s talk through the process.




Like many delicious soups, this recipe starts with our Fresh Churned Garlic Butter. Let it melt in the pot and add leeks, fennel, carrots, and butternut squash. Let all of these vegetables soak up that delicious garlic flavor and soften. Then add your spices: ginger, turmeric, salt, and pepper. Now we’re really cooking.

Throw in some vegetable broth (or chicken broth) and a can of coconut milk. We recommend lite coconut milk, but you can use the full stuff if that’s what you’ve got. Bring the whole pot to a boil and let it cook.




Cook everything until the vegetables are very soft. Because we’re blending everything together, any al dente veggie will give your soup too much texture. We want as smooth and creamy as possible.

You can transfer the soup to a stand blender (you might have to do it in batches), but it’s easier to use an immersion blender if you have one.

Taste and adjust the seasoning, if needed, and then you’re ready to eat! Enjoy!



Turmeric Ginger Carrot Soup

Recipe by Chef Shamy


Prep time


Cooking time


Total time




  • 2 T Chef Shamy Garlic Butter

  • 1 leek, cleaned and sliced

  • 1 cup chopped fennel

  • 3 cups chopped carrots

  • 1 cup chopped butternut squash

  • 1 T grated ginger

  • ½ T turmeric powder

  • Salt & pepper, to taste

  • 3 cups vegetable broth

  • 14.5 oz can lite coconut milk


  • Melt Garlic Butter in a large pot over medium heat.
  • Add the leeks, fennel, carrots, and butternut squash. Saute 3-5 minutes, or until veggie start to soften.
  • Add ginger, turmeric, salt, and pepper, then stir to combine. Saute another 3-5 minutes.
  • Add broth and coconut milk. Bring to a boil, then cover and simmer for 20 minutes, or until vegetable are completely tender.
  • Use an immersion blender to blend until creamy.
  • Serve.