Carrot Orange Turmeric Soup


  • 5 carrots - rubbed with olive oil and broiled in the oven for 15 minutes
  • 1 medium onion - cut in half and rubbed with olive oil - broiled with the carrots for 15minutes
  • 1 orange - juiced (I like to also cook the 2 orange halves with the soup and remove before I puree) - for an added flavor you can stud one of the juiced orange halves with a clove...just remember to discard the close before you puree the soup.
  • 2 cloves of garlic
  • 3 cups vegetable broth
  • 1 teaspoon Turmeric
  • 1 inch fresh ginger - peeled (discard before pureeing the soup, unless you like the spiciness from the ginger)
  • salt/pepper


  1. Cut the roasted carrots, and onion, into 1 inch pieces and combine in a pot with the remaining ingredients. You will want to taste the broth for saltiness, as you dont want to over salt since the mixture will reduce a bit while cooking. 
  2. Boil for about 25 minutes on MED/HIGH heat, until the carrots are cooked through.
  3. Discard the ginger (again, you can leave it in if you like the spicy flavor,) orange halves, and clove if you used one.
  4. Puree the mixture in a blender, or using an immersion blender.
  5. Serve hot or chilled.
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