This carrot, ginger and turmeric soup is one of our favorite cleansing recipes! It’s made with powerful spices -ginger and turmeric – both of which have anti-inflammatory effects which is ideal for detoxing and promoting immense amounts of health and beauty.

I have to forewarn that this is a rich and creamy soup (that’s how we LOVE to have our soups). If you prefer a more thin consistency, that’s an easy fix. Just add more chicken broth once you get to that step. If you prefer the creamy texture, like me then leave it as is.

Oh- and be sure to use a high quality chicken broth. If you can make it from scratch, that’s the best case scenario to soak up all the benefits of bone broth. If not, at least choose a pre-made version like this one that’s made from quality bones.

Also, feel free to add more ginger or turmeric if you want a little extra boost. Enjoy!

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Carrot Ginger Turmeric Soup

Carrot, Ginger and Turmeric Soup

  • Author: Erica Jones MHS


  • 1 tbsp. butter
  • 1/2 a red onion (chopped)
  • 2 1/2 to 3 cups of chicken broth (or more for a more thin consistency)
  • 1 lb. carrots (chopped)
  • 1 tbsp. freshly grated ginger
  • 1 tbsp. freshly grated turmeric (or 1 1/2 tsp. ground turmeric)
  • 1 cup of canned coconut milk
  • Sea salt and pepper to taste


  1. Add the butter to a large pot and melt over medium high heat. Once hot, add the onions.
  2. Once the onions are soft, add in the broth, carrots, ginger and turmeric powder (if using – if you’re using fresh turmeric, we’ll add that to the blender later. Too much heat can denature its health and beauty benefits).
  3. Cover the pot with a tight fitting lid and bring everything to a boil.
  4. Lower the heat to simmer and continue to cook until the carrots are tender when speared by a fork.
  5. Once the mixture is cool enough to handle, carefully ladle into a high powered blender and add the turmeric. Be sure to be careful! Blend the mixture until smooth, starting slowly and then increasing the speed.
  6. Once the soup is a very smooth texture, transfer it back to the pot and heat over low/medium heat.
  7. Stir in the coconut milk, taste for seasoning and add sea salt and pepper to taste. Serve as an entree or as an accompaniment to another dish.

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