Right about this time of year, I like to get back on track and fill up with vegetables and healthy recipes. In addition to adding vegetables to your diet, herbs and spices have many great benefits for your body. My current favorite spice? Turmeric. Whether it’s in milk, blended into a smoothie, or in this carrot soup, you’ll definitely want to start using this spice this winter season.
Turmeric is known for its anti-inflammatory and healing properties. Combine that with vitamin rich carrots and other good for you spices such as cinnamon and ginger, and you have yourself one healthy soup recipe. Using our ground turmeric, ginger and saigon cinnamon in this recipe makes it so easy to whip up a batch of this turmeric carrot soup.
With only a handful of ingredients, this gluten-free and vegan soup takes under an hour to prepare, so it should come as no surprise that it works great for lunch with a side salad or even as a starter for a dinner party with friends.
You’ll love how comforting and healing this turmeric carrot soup is as you take your first spoonful. The turmeric gives this soup a little heat, so topping the soup with a drizzle of coconut cream and fresh pomegranate arils at serving rounds out the flavor and also adds back a little sweetness to the soup. Plus, the color of the orange soup and bright red pomegranate arils makes for a stunning presentation in our aqua embossed bowls.
This soup is perfect for those getting on top of their New Year’s Resolutions and for those craving a warming yet flavorful soup!