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  • Writer's pictureGabi Frohlich

Roasted Carrot Turmeric Ginger Soup

Featuring Bunny Whisper's Turmeric Curcumin Shaker!

Use the code GabiBW for a 10% discount!!


Roasted Carrot Turmeric Ginger Soup

Vegan, Gluten-Free

Serves 3-4


  • 1.5 lbs carrots

  • 3 tbsp olive oil, divided

  • 1 yellow onion, diced

  • 4 cloves garlic, minced

  • ~7 shakes of Bunny Whisper Turmeric Curcumic shaker

  • 1” peeled ginger root, finely grated)

  • 1/2 tbsp dried thyme

  • 1/2 tsp salt

  • 1/4 tsp pepper to taste

  • 3-4 cups water or veggie broth (divided)


  1. Preheat the over to 400 °F.

  2. Peel and chop your carrots into large chunks and coat them in 1.5 tbsp olive oil.

  3. Roast the carrots for 20-30 minutes or until browned and fork-tender.

  4. Meanwhile, sauté diced the onion in the remaining 1.5 tbsp olive oil until slightly caramelized.

  5. Add garlic and sauté until fragrant

  6. Add 2 cups of water or veggie broth, the turmeric, grated ginger, and thyme and simmer for ~10 minutes.

  7. Add salt and pepper to taste (start by adding them according to the measurements above if using water as your liquid).

  8. Add in the finished roasted carrots and simmer for another 5-10 minutes

  9. Shut off the flame and add an additional 1-2 cups of water or veggie broth (depending on how thick or thin you want the soup to be) to the pot.

  10. Using either an immersion blender or standard blender, puree the mixture until you achieve your desired consistency (you can blend until your soup is super smooth, likely needing to add an additional 2 cups of liquid in the previous step, or until a bit chunky and thicker, likely requiring only 1-1.5 cups of additional liquid).

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