Here’s my foodie prediction for 2017! Really, it’s a declaration. Turmeric will be the spice of the year! It’s getting a lot of attention these days for it’s health benefits, and on the horizon, we’re seeing a lot more recipes calling for turmeric. Join me on the bandwagon—put turmeric front and center–with this lightly spiced turmeric curry carrot soup! This post first appeared on Pressure Cooking Today, where I am a contributor.
Layer upon layer, this vibrant soup is built for flavor. The onions, garlic, and carrots soften and release their aroma with a brief sauté in olive oil. Curry powder, a blend of turmeric and more than a dozen spices and herbs, of course contributes big time to the pot.
Vegetable broth, the pure essence of veggies and herbs, adds its own flavor depth, and honey-tart apple juice brings in a bit of sweet. A potato provides smooth dairy-free creaminess. With a squeeze of lime to brighten things up, every ingredient in turmeric curry carrot soup hits a corner of your mouth.
JUMP DIRECTLY TO RECIPE!
Like all my soups, I make this one in the pressure cooker. When the vegetables are tender, I stick the immersion blender right in the pot and blend everything until smooth. Quick and easy. (If you don’t own a pressure cooker or an immersion blender, no worries, this is soup comes together easily without them too.)
Besides curry powder, this recipe includes fresh turmeric. With its bumpy nobs, fresh turmeric looks a lot like its cousin fresh ginger, except it’s orange. It usually hangs next to the fresh ginger in the produce aisle. Ask your grocer. (If you can’t find fresh—it’s fine to substitute dried ground turmeric—I’ve included the right amount in the recipe.)
Both fresh and dried, turmeric deserves our attention. It’s already well known for its anti-inflammatory advantages–now it’s getting more and more recognition as a medicinal powerhouse. Turmeric is proving itself as a cancer fighter and detoxifier, with potential to improve grain and kidney function, blood sugar balance, and gut health. That’s a lot of life-giving goodness in one funny looking root, wouldn’t you say?
Turmeric is the spice of the year, mark my words. Make it yours. What, you’re already there? Did you already learn about turmeric’s qualities in my healthy tangerine almond smoothie post a week ago? That frothy fruity smoothie includes fresh turmeric too, enhancing both color and taste.
Vibrant in flavor and well-being, turmeric curried carrot soup is today’s tasty way to enjoy turmeric. Ladle some in your bowl, and sprinkle with toasted pumpkin seeds, cilantro leaves, and a pinch of chile. One hot spoonful of this warming soup and you’ll be with me, declaring turmeric this year’s winning spice!
Turmeric Curry Carrot Soup recipe notes:
- Spice companies and home cooks have their particular ratios of curry spices—likely including at least cardamom, chile, cinnamon, cloves, coriander, cumin, and fennel. Of course curry powder involves turmeric–it’s what gives curry dishes their characteristic vivid yellow color.
- Serve this soup simply, with a crisp green salad, or for a more substantial meal, with quesadillas or grilled cheese sandwich.
- Don’t miss my monthly reader newsletter with bonus recipes and more. If you don’t already subscribe to my blog—sign up now. (I hate spam too, and I will be the only person who uses your email address.)
Wishing you a fabulous week–get in the kitchen and cook up something with turmeric!
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This bright flavorful soup warms you up when it's chilly outside. You'll love its subtle spiciness and light creamy smoothness. If you can find fresh turmeric, you'll want to give it a try.
- 2 tablespoons extra virgin olive oil
- 1 onion chopped, about 2 cups
- 1 pound carrots cleaned and diced in ½-inch pieces, about 3 cups
- 2 garlic cloves minced
- 2 teaspoons grated fresh turmeric, or ¾ teaspoon ground dried turmeric
- 2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1 small potato, peeled and diced in ½-inch pieces
- 5 ½ cups vegetable broth
- ½ cup apple juice
- 1 tablespoon lime juice
- 1/4 cup toasted pumpkin seeds
- Cilantro or parsley leaves
- Ground chiles
Heat the oil in the pressure cooker. Stir in the onions, carrots, and garlic, and sauté about 5 minutes, until the onions soften. Stir in the turmeric, curry powder, cumin, and salt, and cook about a minute. Add the potatoes, vegetable broth, and apple juice.
Lock the lid in place and cook on high pressure 5 minutes. Quick release the pressure.
Allow to cool, and then blend in batches until it all is a smooth puree. (If you have an immersion blender, you don’t have to let the soup cool down--just puree directly in the pot.)
Stir in the lemon juice. Taste--add more salt if needed. Serve hot, with toasted pumpkin seeds, fresh cilantro, and a sprinkle of ground chiles.
No pressure cooker? Simmer the soup, covered, until the carrots and potato are tender.