Healing Tomato Carrot Turmeric Soup: delicious, creamy and nutritious soup filled with the immune boosting and healing properties of turmeric.
Healing Tomato Carrot Turmeric Soup is vegan & glutenfree.
Serves great as an appetizer or any meal and can be made in advance or kept in the fridge for 3 days.
New Year started with an extreme cold weather here in the bay and we have been devouring more soups than any other meals these past few days.
This Healing Tomato Carrot Turmeric Soup as I call it, is one of our most favorite after the tomato bisque .
It also goes by the name Tomato and Carrot Soup / Nourishing Carrot, Ginger and Turmeric Soup, etc
I mean nothing beats a rich bisque but when it comes to power-packed and deliciousness, this soup is a clear winner.
It literally feels like one big hug in a mug and with every sip, you feel the warmth of the soup transfer your body into this state of complete bliss.
It’s not only healthy but super yum, which is a complete win-win situation anyway.
I would rather eat something which serves both the purpose than just one.
Also, I feel that soups are the most forgiving recipes….
I mean just mix-match and the results are mostly edible 😉 unless you literally mix-match all the wrong ingredients (lol).
Now, if you’re wondering, this soup can be made using the regular cream as well.
However, then it won’t have the healing properties and the lightness associated with this one.
The coconut creams not only makes this Healing Tomato Carrot Turmeric Soup extremely light but also low in calorie.
The turmeric+ginger fills it with the anti-inflammatory properties and detoxing too.
Once you’ve tried this soup and want to have some more of soup-fiesta, here are a couple of more recipes to try:
Tried Our Recipe – AWESOME!!!
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- 1 Cup Medium Tomatoes
- 1/2 Cup Baby Carrots
- 1/2 Tsp Turmeric Powder
- 1/8 Tsp Ginger - fresh is preferred
- 1/2 Cup Vegetable Stock - homemade or storebought
- 1 Can Coconut Milk - you may even use cashew milk but not almond as it makes the soup too thin
- 2 Tbsp Olive Oil
- 1 Bay Leaf
- Salt + Pepper
- 4 Tbsp Cooked Garbanzo Beans.
- Hemp Heart
- Herb of Choice - I'm using thyme
- Heat oil in a large pot
- Add bay leaf, tomato, carrot, ginger, turmeric and saute for a minute.
- Add stock, salt, pepper and cover the pot.
- Cook covered for 5 minutes over low heat (stirring every 2 minutes).
- Finally, add the 1/2 can coconut milk and cook for another 3 minutes.
- Now turn off the heat and churn this soup mixture using a blender or food processor.
- Heat the pot again and pour the churned soup along with 1/2 can coconut milk.
- Let this simmer on low heat (check for salt+pepper).
- Once thh soup has thickened, turn off the heat.
- Pour in serving cups and sprinkle with favorite toppings.
- Serve Hot.
Amount Per ServingCalories 341 Total Fat 28g Saturated Fat 4g Sodium 713mg Carbohydrates 19g Sugar 7g Protein 4g