This Roasted Carrot Turmeric Soup is a vibrant blend of earthy sweetness and warm spices, perfect for cozy evenings. Roasting the carrots deepens their natural flavor, while turmeric adds a golden hue and a subtle, peppery kick. In just under an hour, you’ll have a velvety, nourishing soup that’s as comforting as it is colorful.
The creamy texture, balanced with a hint of ginger and a touch of coconut milk, creates a luxurious yet wholesome dish. Each spoonful is a burst of rich, aromatic flavors that soothe the soul and invigorate the senses. It’s a simple, satisfying way to bring warmth and wellness to your table.
Ingredients for Roasted Carrot Turmeric Soup
- 6-8 large carrot sticks (peeled and roughly chopped)
- 1 large sweet potato or 2 small sweet potatoes (about 1.25 lbs total with carrots, peeled and roughly chopped)
- 2 large cloves garlic (left in their paper for roasting)
- 1 medium onion (sliced into quarters, 3 for roasting, 1 diced for cooking)
- 1-2 tablespoons olive oil (for roasting and sautéing)
- 2 teaspoons ground turmeric
- 2 teaspoons madras curry powder
- 2 teaspoons fresh minced ginger
- 4 cups vegetable stock (plus 2 cups water)
- A pinch of cayenne pepper (adjust to taste)
- 1-2 tablespoons apple cider vinegar (optional, to balance spice)
- Spiced yogurt (optional, for serving):
- ¾ cup Greek yogurt
- A good squeeze of lemon juice and a bit of zest
- ½ teaspoon ground cardamom
- Pinches of salt & pepper
- A few sprigs of cilantro and a pinch of red chile flakes (optional garnish)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the vegetables: Peel and roughly chop the carrots and sweet potatoes. Slice the onion into quarters, reserving one quarter for later. Place the carrots, sweet potatoes, 3 onion quarters, and garlic cloves (in their paper) on a baking sheet.
- Toss with oil: Drizzle the vegetables with olive oil and season generously with salt and pepper. Toss to coat evenly.
- Roast: Place the baking sheet in the oven and roast for about 25 minutes, or until the vegetables are golden brown. Remove the garlic cloves after 10 minutes to prevent burning.
- Sauté the onion: While the vegetables roast, heat a bit of olive oil in a large pot over low heat. Add the diced onion and a pinch of salt. Cook until translucent, about 5 minutes.
- Add spices: Stir in the turmeric, madras curry powder, and minced ginger. Cook for 30 seconds until fragrant.
- Add liquids: Pour in the vegetable stock and water. Bring to a gentle boil, then cover and reduce to a low simmer.
- Prepare yogurt sauce (optional): In a small bowl, mix Greek yogurt, lemon juice, lemon zest, cardamom, salt, and pepper. Refrigerate until ready to serve.
- Combine roasted vegetables: Peel the roasted garlic and add it, along with the roasted carrots, sweet potatoes, and onions, to the pot. Turn off the heat and let cool slightly.
- Blend the soup: Transfer the mixture to a high-speed blender and puree until smooth. Adjust seasoning with salt, pepper, and cayenne to taste. If the soup is too spicy, add 1-2 tablespoons of apple cider vinegar to balance the flavor.
- Serve: Ladle the soup into bowls and top with a dollop of spiced yogurt (if using). Garnish with cilantro and red chile flakes for an extra kick.
Spice It Up: Sauce and Topping Ideas
Elevate your Roasted Carrot Turmeric Soup with a dollop of the optional spiced yogurt sauce—it’s creamy, tangy, and adds a refreshing contrast. For a crunchier twist, sprinkle toasted pumpkin seeds or croutons on top. If you’re feeling adventurous, drizzle a bit of chili oil or honey for a sweet-and-spicy kick.
Perfect Pairings: Serving Suggestions
This soup pairs beautifully with a slice of crusty sourdough or warm naan bread for dipping. For a heartier meal, serve it alongside a simple green salad or a grain bowl with quinoa or brown rice. A glass of crisp white wine or a warm chai latte complements the earthy flavors perfectly.
Make It Last: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, gently warm it on the stovetop over medium heat, adding a splash of water or stock if it’s too thick. Avoid boiling to preserve the soup’s vibrant flavor and creamy texture.
Mix It Up: Recipe Variations
Swap sweet potatoes for butternut squash or parsnips for a different flavor profile. If you’re out of turmeric, try smoked paprika or cumin for a smoky twist. For a creamier version, stir in a splash of coconut milk or heavy cream before blending.
Blend It Right: Equipment Guidance
Use a high-speed blender for the smoothest texture, or an immersion blender for convenience. If using a regular blender, blend in batches and be cautious with hot liquids—leave the vent open and cover with a towel to avoid splatters.
Roasted Carrot Turmeric Soup
Ingredients
Main Ingredients
- 6-8 big carrot sticks
- 1 large sweet potato, or 2 small (total – about 1.25 lbs of carrots and sweet potato)
- 2 large cloves garlic
- 1 medium onion
- 1-2 tablespoons olive oil
- 2 teaspoons turmeric, ground
- 2 teaspoons madras curry powder
- 2 teaspoons fresh minced ginger
- 4 cups veggie stock plus 2 cups water
- 1 pinch cayenne pepper
- 1-2 tablespoons apple cider vinegar
Spiced Yogurt (Optional)
- ¾ cup greek yogurt
- 1 good squeeze lemon & a bit of zest
- ½ teaspoon ground cardamom
- pinches salt & pepper
- a few sprigs cilantro & a pinch of red chile flakes – optional
Instructions
- Preheat oven to 400 degrees. Peel and roughly chop the carrots and sweet potatoes and place on a baking sheet. Slice the onion into quarters, and place 3 of the 4 quarters on the baking sheet next to the carrots and potatoes. Dice up the remainder of the onion and set aside. Place the garlic cloves (in their paper) on the baking sheet as well, but be sure to pull those off after about 10 minutes into the roasting time, before they burn. Toss everything with a drizzle of olive oil, and a good amount of salt and pepper. Roast for about 25 minutes, or until everything is golden brown.
- Meanwhile, in a large pot, heat a bit of oil over low heat, add the chopped onion that you set aside before. Add a pinch of salt and cook until translucent. Add the turmeric, garam masala, and grated ginger and heat just until fragrant (30 seconds). Add the water and stock, and bring to a gentle boil, cover, and reduce to a low simmer.
- (optional step) Mix your yogurt sauce together and pop it in the fridge.
- Peel the paper off of the roasted garlic and add it and all of the roasted veggies to the pot. Leave the pot uncovered and turn the heat off. Allow it to cool for a bit and then puree in a high speed blender.
- Taste and adjust, I added a bit more salt, pepper, and a few pinches of cayenne. If you add too much cayenne (like I did), add a few tablespoons of apple cider vinegar to tame the spice (the sweet acidity also added a nice balanced flavor to the soup – a happy accident).