Carrot turmeric ginger soup

Carrot ginger soup & grilled cheese.JPG

Served with grilled “cheese” sammies and I promise you will be drooling over this dish! I used acme sourdough bread with vio-life vegan cheese (best brand ever for melted cheese, you can find it at whole foods and the co-op) Annie’s dijon mustard, tomato & sea salt & pepper on one and the other has figs & fresh rosemary (an amazing combination if you haven’t tried it!). I always feel so nourished after eating this soup!


  • 4 carrots, chopped

  • 1 yellow onion, chopped

  • 4 garlic cloves

  • 2 tsp coconut oil

  • 1 tsp turmeric powder

  • pinch cayenne pepper

  • 3 cups veggie broth, hot

  • 1 inch ginger root

  • juice from one lemon

  • Sea salt & pepper to taste

  • Fresh parsley & pepper flakes for garnish


  1. Preheat oven to 350 degrees.

  2. Line a baking sheet with parchment paper. Add carrots, onion, garlic, coconut oil, turmeric, and cayenne. Toss evenly.

  3. Roast for 20 minutes (or until carrots are cooked thoroughly)

  4. Add to a high speed blender with lemon, ginger, and veggie broth.

  5. Blend until smooth, season with sea salt & pepper.

  6. Eat warm with parsley and chili flakes!