Indian Carrot Ginger Soup

Carrot Ginger soup, but with a few twists! A pinch of turmeric and cumin along with the garlic and ginger, give the soup a hint of an Indian flavors. I also use carrot juice so you don’t have to chop carrots or blend the soup! Easy easy win win!



  • 2 tbsp oil
  • 1 onion, diced
  • Pinch salt and pepper
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cumin
  • Pinch of cayenne pepper (optional)
  • 2 cups carrot juice
  • 2 cups vegetable broth


Heat oil in a pan, and add the onion, salt, and pepper. Sauté until translucent, about 7 minutes. Add the garlic, ginger, turmeric, and cumin, and sauté an additional 2 minutes. Add the carrot juice and vegetable broth and deglaze the pan. Taste and adjust for salt and pepper. Bring to a simmer, and cook partially covered for ten minutes.

Note: We like the soup as is but if you prefer a smoother soup, you can blend it.

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