Nourishing Carrot Ginger + Turmeric Soup
I’m a big believer that food is medicine and this soup is just what the doctor ordered. After feeling a little run down a couple of weeks ago I stocked up on some fresh ginger and turmeric at the store. This soup was a happy accident on a chilly night here at the farm and I’m so pleased with how it turned out.
It’s no secret that we love growing carrots here at Tumbleweed. I love this root vegetable because it stores really well and can be enjoyed all winter long. This season we’re expanding our carrot planting and we’ll hopefully have healthy yields for our customers.
I may be missing summer but this soup is making winter a little more enjoyable. It’s a lovely combination of flavors and textures and is so gosh darn creamy I can hardly stand it! It warms you from the inside out and is absolutely delightful on a chilly winter evening. I know a lot of you east coasters are still experiencing crazy winter weather and I think this soup will be a bright spot on a dark and snowy night.
I’ve always been a fan of carrot ginger soup and have made dozens of versions. This recipe is great because it gets a health boost from the fresh turmeric and plenty of protein from the nuts and chickpeas. I love the creaminess from the cashew sauce which was inspired by this cream of broccoli and cashew soup from the blog My New Roots. Each spoonful is better than the last and I hope you all enjoy this nourishing soup as much as we do. If I could write you a prescription for your evening it would be to pour a cup of tea, whip up a batch of this nourishing soup and enjoy a cozy evening at home. Cheers!
Nourishing Carrot Ginger + Turmeric Soup with Cashew Cream & Spiced Chickpeas
Prep Time: 30 minutes Cook Time: 40 minutes Serves: 4-6
Soup- 2 Tablespoons coconut oil
- 1 large yellow onion, diced
- 2 cloves of garlic, minced
- 1 inch piece of fresh ginger, peeled and grated
- 1 inch piece of fresh turmeric, peeled and grated (or sub 1/2 teaspoon ground)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cayenne
- 1 teaspoon fine sea salt
- 1 1/2 pounds carrots, chopped into 1-inch chunks
- 4 1/2 cups water + additional to thin if necessary
- Black pepper to taste
- Chopped parsley for serving
- 1 cup raw unsalted cashews (soaked in warm water for at least 30 minutes)
- 3/4 water + additional to thin as needed
- 2 cloves of garlic, minced
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon fine sea salt
- 1 cup cooked chickpeas (if from the can rinsed, drained and patted dry)
- 1 Tablespoon grapeseed oil (or olive oil)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground paprika
- 1/4 teaspoon garlic powder
Preparation
- Drain the soaked cashews and run them under cold water. Place into a high speed blender with the water, garlic, lemon juice and salt. Blend on the highest setting until completely smooth. Taste test and adjust seasonings if need be. Pour anywhere between 1/2- 3/4 of the cashew cream into a jar leaving the other the remainder in the blender.
- Heat a large soup pot over medium high heat. Add the coconut oil and once melted toss in the onion. Cook, stirring often until fragrant and beginning to soften. About 5 minutes. Add the garlic, ginger, turmeric, cinnamon, cayenne and salt stirring frequently until fragrant. About 30 seconds. Toss in the chopped carrots and water. Bring to a boil. Reduce heat and simmer until the carrots are soft. About 20 minutes. Carefully add the soup to the blender with the remaining cashew cream (you made need to do this in batches) and whirl away until smooth. Taste test and adjust seasonings if need be.
- Return the soup to the stove and heat on low for an additional 10-15 minutes so the flavors have a chance to enhance.
- Toss the chickpeas with the oil, salt and spices. Place on a prepared baking sheet and roast in a 425F oven until lightly browned and crisp. About 20-25 minutes. Shake the pan a couple of times during the cooking time.
- Divide the soup between bowls and drizzle with a few tablespoons of cashew cream, a small handful of spiced chickpeas and a few sprigs of fresh parsley.
Notes
* Use this recipe as a guide and adjust measurements and ingredients as necessary. *I was inspired by a Cream Of Cashew Broccoli Soup from Sarah of the blog My New Roots for this recipe * Extra cashew cream will last in an airtight container in your fridge for 7 days.
What a great idea to use the healing powers of ginger and turmeric in a warm and cozy soup – they look like little suns beaming out comfort 🙂
I love carrot based soups – so much sweetness straight from the earth! And any way to beat a cold or fly with nature’s bounty is a great idea. I can’t wait to make this soup when the cooler weather rolls in our way.
Hope spring comes to you soon!
The soups sound good. I made roasted chickpeas this afternoon for the first time. Been wanting to for long time, but wasn’t sure how crunchy (rock-like) they would be. I actually had to bake them quite awhile to get them a little crunchy. Had to use smoked paprika, but they tasted good anyway, and will definitely make them again.
Carrot and ginger are a favorite combination of mine too, and I love the chickpea topping here. And I know that cashew cream from MNR so I can just taste it on this soup!
Just made a pot of this soup. Delicious! I have one question: when I made the cashew cream, it turned out to be the consistency of un-whipped fresh (dairy) cream, not whipped. Is that right? Thanks for another winner!
I’m so happy you loved it! Yes, this cream is going to be more like dairy cream (think heavy cream) It’s a different consistency than the cashew cream I make for “frosting” due to the amount of liquid that goes into this version! Thanks for commenting and again, I’m so happy you loved this as much as we do!
This looks incredible! Carrot and ginger soup is by far my favourite soup during this time of year. Definitely going to have to try this recipe very soon.
This is perfect! I just so happen to have all of the ingredients on hand, and have been wanting to get some turmeric into the husband to help scare off the dregs of a nasty cough. We always make soup for dinner on sundays, so this will be going on the menu this weekend. Thanks for the recipe!
great recipes, but I love the photos of your spectacular produce.
You can be very proud !!
Great recipe. I found that it needed to simmer on low for about 20 minutes after blending with the cashew cream for all the flavors to really “pop”. We added more cashew cream with each serving and used the rest of the cashew cream on roasted veggies later in the week. Delicious.
I have just retired and getting back into cooking after my husband having done it for 26 years. I am well out of practise. Probably a silly question – I bought the dried chick peas and not sure if I am supposed to soak them and then roast or just toss in the oil and roast without soaking. I am wanting to make this for dinner tonight. In Australia so morning here at the moment.
☺️
Thanks for the comment! You definitely want to cook the dry chickpeas before roasting them! I hope you enjoy this soup as much as we do!
Thank you
Really tasty soup BUT i read recipe for Cashew Cream as one AND a quarter cups of water so it was definitely not cream, more a milky water. I’ll know better next time but I’m so disappointed. Can I be the only person to have made that mistake?
Just made the soup only and my boyfriend who likes to rate everything out of 10 (he is not that generous with 10’s) rated it a 10/10. It’s so delicious. Thank you Andrea! Perfect for these cooler fall nights with some crusty spelt toast + avocado.
I just made this for the second or third time. This soup is so great. Thank you for sharing the recipe!
so happy you love this soup as much as we do! Thanks for the lovely comment. xo
I just made this soup for the first time, it was so so good! Can’t wait for the next time I’ll get to make it again! Thanks for sharing!
This looks amazing!! I can’t wait to try it!! I’ve been on such a turmeric kick lately…everything, drinks, salads, even yoghurt. I’ve been making a hot pumpkin turmeric drink you might like: http://www.thetoastyavocados.com/eat-good-food/2015/11/6/the-best-fall-drink-anti-inflammatory-hot-pumpkin-turmeric-milk
Thanks again for the great post!! 🙂
Hey! Just to let you know that we recently featured this recipe in our turmeric article as linked below. It’s a great recipe! Please take a look and feel free to share.
– Lo
http://eluxemagazine.com/magazine/turmeric-recipes/
Hi! I’m allergic to almonds. Can you recommend an alternative?
There’s no almonds in this recipe so you should be good to go
Thanks for respoding! It’s cashews and almonds that I can’t eat. Sounds like a great recipe!
Just made this soup tonight and absolutely loved it! That cashew cream was SO GOOD! Thanks for another amazing recipe!