Stovetop: Creamy Carrot, Ginger & Turmeric Soup

September 11, 2025 1 Comment

WHAT TO DO WITH A TEN-POUND BAG OF CARROTS? MAKE SOUP, OF COURSE!

Whether you’ve got ten pounds or just ten carrots, a smooth, creamy carrot soup is just what I need as the cooler weather returns. I love ordering these creamy soups at upscale restaurants, but I’m finding more and more that I’m as comfortable making them at home. Largely because they are not that difficult, as long as you have your flavor locked in.

Use this recipe as your guide and adjust as you go. Below, I added sweet notes from an overly ripe pear and golden raisins. My next batch will experiment with a green Granny Smith apple and maybe some dried apricots. Imagine a clementine blended in or even some butternut squash, for a combination of carrots and squash!

I do like adding cashews right into the soup as it cooks for non-dairy creaminess. Cook with them and there’s no need to soak. I know ten pounds of carrots feels like an exorbitant amount — but I needed to use my bag up — and I’ve never met a bag of beautiful carrots that I could bypass. I like to keep the peel if I can, which means I use a scrubbie to really clean my veggies. I also like using water and/or vegetable broth — use a meat broth if you prefer.

Enjoy this recipe and let me know how you adjust it! This would be even more perfect with 2 teaspoons of Indian As Apple Pie garam masala or chai masala. 

xoxo Anupy

Stovetop: Creamy Carrot, Ginger & Turmeric Soup

Makes: 8-10 servings
Prep: 15 minutes
Cook: 30-40 minutes
Total: 45-55 minutes

Ingredients

• 2 tablespoons olive oil
  
• 1 shallot, minced
  
• 2 cloves garlic, minced
  
• ¼ cup grated ginger
  
• 1-inch fresh turmeric, peeled and sliced, or ½ teaspoon turmeric powder
  
• 2 tablespoons green or golden raisins
  
• 10 peppercorns
  
• 1 ripe green pear, diced with skin
  
• 16 large carrots, scrubbed and sliced in rounds (no need to peel) (about 6 cups)
  
• 1 tablespoon salt
  
• 10 cups veggie broth and/or water
  
• ½ cup raw, unsalted cashews

Instructions

1. Heat the oil in a large, roomy pot over medium-high heat. Add the shallot and garlic. Cook until opaque, about 1 minute. Add the ginger and turmeric if using. Stir and cook for 1 minute. Add the raisins, peppercorns, and pear. Cook for 1 minute.
2. Add the carrots, stir, and cook for 3 minutes. Add the salt, broth, and/or water, and cashews. Bring to a boil, turn down the heat, and simmer for 20 to 30 minutes until the carrots soften. 
3. Once the pot is cool enough to handle, transfer the contents to a blender and process until smooth and silky. You may need to do this in 2 batches. Alternatively, you can use an immersion blender, but I prefer the consistency from a blender.
4. Serve piping hot in bowls garnished with ground black pepper, a dash of olive oil, and raw or roasted pumpkin seeds. 

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