Golden Carrot and Ginger Soup with Turmeric

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A smooth, aromatic soup with vibrant color from carrots and turmeric, finished with a bright lemon note. This french-inspired soups (gluten-free) ready in about 50 minutes pairs olive oil, large, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 2 tbsp, minced fresh ginger
• 1.5 lbs, peeled and diced carrot
• 4 cups vegetable broth
• 1/2 tsp ground cumin
• 1/4 tsp ground turmeric
• 1 tbsp lemon juice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 cup finely chopped onion and cook for 5 minutes until translucent.
2. Step 2: Add 3 minced garlic cloves and 2 tbsp minced fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 4 cups diced carrots, 4 cups vegetable broth, 1/2 tsp ground cumin, and 1/4 tsp ground turmeric. Bring to a simmer and cook for 25 minutes until carrots are very tender.
4. Step 4: Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches). Return to pot and stir in 1 tbsp lemon juice. Season with salt and pepper to taste.