It’s getting cold outside, and my body has been begging me for some warm, comfy food in the evenings. So last night, I decided to prepare a creamy CARROT & TURMERIC soup, and it was simply a delight for the whole family.


We’ve been hearing about Turmeric everywhere – internet, the news, books – and everybody seems to be talking about it. But what’s all the fuss about?


Turmeric, know as Curcuma Longa, is one of the most powerful herb on the planet at fighting and revearsing disease.


The amazing health benefits of Turmeric include:

  • its ability to heal wounds

  • improve skin health

  • protect cognitive abilities

  • ease menstrual difficulties

  • reduce inflammation

  • eliminate depression

  • alleviate pain

  • slow the aging process

  • protect the digestive tract

  • and prevent cancer


Turmeric can be used in a variety of dishes, drinks, desserts (I’ve already posted my favorite GOLDEN MILK recipe in a previous post. If you haven’t tried it, really give it a shot, I guarantee you will feel amazing, and your immune system will thank you for it).


Hope you enjoy this healing CARROT & TURMERIC soup.


Serves: 4

This Recipe is: Dairy Free – Gluten Free – Soy Free – Vegan – Wheat Free



  • 6-8 big carrots

  • 1 large sweet potatoe

  • 2 large garlic cloves

  • 1 medium onion

  • 1-2 tablespoons olive oil

  • 2 teaspoons grounded turmeric

  • 2 teaspoons fresh minced ginger

  • 6 cups water

  • a pinch of cayenne pepper (optional)



  1. Peel and chop the carrots and sweet potatoes and place on a baking sheet. Add 3/4 of the onion (set aside the remainder of the onion for later). Place the garlic cloves (in their paper) on the baking sheet as well. These will need to be removed after about 5-10 minutes into the roasting time, so they don’t burn. Toss everything with a drizzle of olive oil, salt and pepper, and roast for about 20-25 minutes at 400ºF.

  2. In a large pot, heat a bit of olive oil over low heat. Add the remaining chopped onion that you set aside before. Add a pinch of salt, the turmeric, and grated ginger and heat for about 30 seconds. Add the water, bring to boil, cover, and reduce to a low simmer.

  3. Peel the paper off the roasted garlic. Add to the roasted veggies in the pot. Leave the pot uncovered and turn the heat off. Puree in a high speed blender.

  4. Taste and adjust if needed.



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