Save to Pinterest A vibrant, creamy soup featuring sweet roasted carrots, aromatic turmeric, and a hint of honey—perfect for a comforting starter or light main.
This soup quickly became a favorite in my family, offering both comfort and unique flavors on chilly evenings.
Ingredients
- Carrots: 1 kg peeled and cut into 2 cm chunks
- Onion: 1 medium, chopped
- Garlic: 2 cloves, peeled
- Potato: 1 small, peeled and diced (for extra creaminess)
- Olive oil: 2 tbsp
- Ground turmeric: 1 ½ tsp
- Ground cumin: ½ tsp
- Ground black pepper: ½ tsp
- Sea salt: 1 tsp plus more to taste
- Honey: 2 tbsp
- Vegetable stock: 1 L
- Fresh lemon juice: 1 tbsp
- Greek or coconut yogurt (optional): 2 tbsp
- Fresh coriander or parsley (optional): chopped
- Extra honey (optional): drizzle
Instructions
- Preheat Oven:
- Preheat the oven to 200°C (400°F).
- Prepare Vegetables:
- Place the carrots, onion, and garlic on a baking tray. Drizzle with olive oil, sprinkle with turmeric, cumin, black pepper, and 1 tsp salt. Toss to coat evenly.
- Roast Vegetables:
- Roast the vegetables for 25 30 minutes turning once until carrots are tender and edges are caramelized.
- Simmer Soup:
- Transfer the roasted vegetables to a large saucepan. Add the diced potato, honey, and vegetable stock. Bring to a boil then reduce heat and simmer for 10 12 minutes until the potato is soft.
- Blend Soup:
- Remove from heat. Use an immersion blender to purée the soup until smooth (or transfer to a blender in batches).
- Season Soup:
- Stir in the lemon juice. Adjust seasoning to taste.
- Serve:
- Ladle into bowls. Top with a swirl of yogurt fresh herbs and a drizzle of honey if desired.
Save to Pinterest This soup always brings my family together around the table, sharing warmth and good conversation.
Nutritional Information
Per serving: 180 calories, 6 g total fat, 32 g carbohydrates, 3 g protein.
Required Tools
Baking tray, large saucepan, immersion or countertop blender, knife and chopping board, ladle.
Allergen Information
Contains dairy if using Greek yogurt and honey. Use plant-based yogurt and maple syrup for dairy-free/vegan. Check stock and yogurt labels for allergens.
Save to Pinterest This vibrant soup is a perfect blend of sweet and savory with wholesome ingredients for every season.
Common Recipe Questions
- → What gives the soup its vibrant color?
Ground turmeric and roasted carrots combine to create a rich golden hue, adding visual appeal and subtle earthiness.
- → Can I make this dairy-free?
Yes, replace Greek yogurt garnish with coconut yogurt or a plant-based alternative to keep it free from dairy.
- → How do I achieve the soup’s creamy texture?
Diced potato added during simmering helps provide natural creaminess when blended perfectly smooth.
- → Is honey essential for flavor?
Honey adds a subtle sweetness that balances the spices and roasted flavors but can be swapped with maple syrup for a vegan option.
- → What are ideal garnishes for this soup?
A swirl of yogurt, fresh coriander or parsley, and a drizzle of honey enhance freshness and complement the warm spices.
- → Can I add heat to this preparation?
Yes, a pinch of chili flakes can be sprinkled over the soup to introduce gentle spiciness.