Spicy Carrot Soup

A few years ago, I posted a recipe for anti-inflammatory paste, incorporating turmeric. And since turmeric has been everywhere lately, I decided to post another recipe incorporating this unique root. But first, a bit more info: 

  1. It is a powerful anti-inflammatory (because of curcumin - turmeric's yellow pigment), working as effectively as anti-inflammatory drugs without the risks and side effects
  2. It is a strong antioxidant
  3. Might help prevent heart disease by lowering cholesterol & preventing oxidation of cholesterol
  4. Might help prevent neurological disease such as Alzheimer's, Parkinson's and multiple sclerosis and/or slow down their progression
  5. Has a traditional history of helping with menstrual disturbances, tooth aches, chest pain, bruises and upset stomach

Please keep in mind that most research was done using turmeric extract, which is not the same as turmeric spice powder. Also, if you decide to add turmeric to your diet, either through powder or supplements, make sure you are using a good quality product... All supplements and powders are not created equal! As an example, read this report from ConsumerLab. 

Spicy Carrot Soup

Serves 2-4, depending of serving size


  • Coconut oil for frying
  • ~4 medium carrots, peeled
  • 1 medium onion
  • small knob of ginger, peeled 
  • 1 tsp turmeric powder or small knob of fresh turmeric, peeled
  • 1/2 tsp chipotle powder 
  • 1 tsp cumin
  • 2 cups stock
  • 3/4 cup coconut milk


  1. Dice the onion
  2. Heat oil in a large pot, then add the onion and saute until translucent
  3. While the onion is cooking, slice the carrots and roughly chop the ginger
  4. Add the chipotle, turmeric and cumin to the pot and stir to coat the onions, just for a minute or so. Then, add the ginger and carrots.
  5. Stir, then add the stock. Bring to the boil, then reduce heat to low-medium and simmer until the carrots are soft
  6. Add the coconut milk, then puree the soup either in the blender or by using an immersion blender
  7. Salt and pepper to taste 

Although it might not seem so from the picture, this recipe is vegan. I turned it into a full meal by topping it with a bit of cooked rice and pulled pork. Play around with toppings to make it a meal by adding proteins: poached eggs, chickpeas (try roasting them), chicken, prawns and carbs: roasted sweet potatoes, rice... 


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