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Turmeric Curry Carrot Soup (Instant Pot Pressure Cooker)

Turmeric is getting a lot of attention these days for it’s health benefits. Have you been noticing more recipes calling for turmeric? Join everyone on the bandwagon by putting 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.

Turmeric Curry Carrot Soup | Letty's Kitchen

CLICK HERE to PIN Turmeric Curry Carrot Soup.

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.

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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 for Turmeric Curry Carrot Soup | Letty's Kitchen

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? 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 | Letty's Kitchen

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.
  • For the ground chile garnish, choose pure chile powder, not chili powder, which includes cumin
  • Serve this soup simply, with a crisp green salad, or for a more substantial meal, with quesadillas or grilled cheese sandwich.


Wishing you a fabulous week–get in the kitchen and cook up something with turmeric!

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Nutrition Facts
Turmeric Curry Carrot Soup
Amount Per Serving
Calories 106 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 835mg36%
Potassium 363mg10%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 6g7%
Protein 2g4%
Vitamin A 9815IU196%
Vitamin C 7.9mg10%
Calcium 34mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

13 comments

  • Beautiful! I’ve never gotten my hands on any turmeric root that was fresh, although I’ve seen it at markets. I’m sure it’s even more wonderful than ground. And such a beautiful color! Reply · 17 January, 2017

    • Thank you Mimi ! Fresh turmeric is fun to cook with. Reply · 17 January, 2017

  • I snuck a little tumeric in to my Christmas carrot and chestnut soup this year because I thought it would spike the color a bit. I guess your soup proves it’s a natural with carrots. GREG Reply · 17 January, 2017

  • Mary

    Got inspired with a bunch of carrots in the fridge and my new pressure cooker. Then realized I didn’t have any turmeric. Made it without and it was still delicious. Next time with fresh turmeric! Thanks, Letty! Reply · 18 January, 2017

    • Thanks Mary! Which pressure cooker did you get? Reply · 19 January, 2017

  • Sam

    Making this now…do I use lime or lemon juice? 😊 Reply · 28 February, 2018

    • You can use either one– I used lime because they are very plentiful in Baja. At home I make this soup with lemon juice! Reply · 1 March, 2018

  • […] Turmeric Curry Carrot Soup by Letty’s Kitchen […] Reply · 30 April, 2018

  • Nicola

    Can this be made with an Instant Pot? Reply · 28 June, 2018

    • Absolutely yes! That is exactly how I make it. Use the Saute button for the onion, carrots, and garlic. Switch to Manual and set the timer for 5 minutes. When the timer is done, quick release by turning the top dial from Sealing to Venting. Open Instant Pot when Venting is complete. Have fun with your Instant Pot! Reply · 28 June, 2018

  • Deborah A Melle

    The soup is good, however if you want the medicinal effects of turmeric you need to add black pepper. Curcumin (the compound in turmeric that is beneficial) is poorly absorbed into the bloodstream. It helps to consume black pepper with it, which contains piperine, a natural substance that enhances the absorption of curcumin by 2,000%. (https://www.ncbi.nlm.nih.gov/pubmed/9619120 Reply · 8 January, 2020

    • Thanks for this info and the link. I’d read that somewhere but didn’t register that I could/should use black pepper as the spice in food with turmeric. I can! I’m going to test and change the recipe! Reply · 9 January, 2020

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