Carrot, Turmeric and Ginger Soup

Carrot, Turmeric and Ginger Soup

Perfect for the cold winter months, this carrot, tumeric and ginger soup is not only delicious, your skin will love it too!

Why This Soup is Great for Your Skin

Carrots are an excellent source of beta-carotene, which our bodies convert into vitamin A, a crucial nutrient for skin health. Eating carrots can help keep your skin resilient to damage, promote quick healing, and maintain firmness.

Turmeric is a delicious superfood that enhances both the flavor and health benefits of this soup. It is excellent for daily health and disease prevention, making it a fantastic skin-boosting ingredient. Turmeric is rich in antioxidants and has antiseptic and antibacterial properties that help prevent breakouts. By naturally detoxifying the body and boosting the immune system, turmeric contributes to a youthful glow for your skin.

Ginger, like turmeric, is loaded with antioxidants and has toning properties. It helps reduce the appearance of hypopigmentation and signs of aging, further enhancing the skin benefits of this soup.

Serves 2:


  • Stick blender
  • Large stock pot


  • 6 carrots
  • 2 white onions
  • 6 cloves garlic, minced
  • 2-inch piece of fresh ginger, finely grated
  • 4-inch piece of fresh turmeric, finely grated
  • 8 cups vegetable stock
  • 2 tbsp lemon juice
  • Canned coconut milk (for topping)
  • Black sesame seeds (for topping)


  1. Dice the onions and carrots into small chunks (precision isn't necessary as the soup will be blended). Finely grate the ginger and turmeric.
  2. Heat a small amount of olive oil in a large stock pot. Sauté the onions for 3 minutes until translucent, then add the minced garlic, turmeric, and ginger. Sauté for another minute.
  3. Add the diced carrots and sauté for an additional 2 minutes. Pour in the vegetable stock and simmer for 20-25 minutes until the carrots are cooked through and soft.
  4. Use a stick blender to blend the soup until smooth, or transfer to a standing blender and blend. Stir in the lemon juice, then serve with a swirl of coconut milk and a sprinkle of black sesame seeds.


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