Turmeric Carrot Tomato Soup (Vegan)

What spices do you use in your cooking?

Whether you're showcasing a single spice or embracing many flavors in a harmonious blend, spices do wonders for our tastebuds and our dosha. Each spice has different effects, but all are full of health benefits. In the case of turmeric, its pungent nature can balance out the doshas, but careful, too much can aggravate pitta and vata.

Well known for its anti-inflammatory properties along with its beneficial effects on the circulatory system, this is one spice not to miss. And in the case of this Turmeric Carrot Tomato Soup, you won't miss a chance at going back for seconds.

Creamy, simple, and full of the healing powers of turmeric, this soup has the perfect balance between tomatoes and carrots. The coconut milk is also a nice healthy addition that will leave you full and satisfied.

Oh, and I like to throw in a pinch of cayenne because everything tastes better with a little bit of heat.

Turmeric Carrot Tomato Soup

Serves: 4
Time: 40 minutes


15.5 oz can crushed tomatoes
7 carrots, peeled
1 large yellow onion
4 garlic cloves, minced
1 can light coconut milk
1 tbsp. turmeric
¼ tsp. cayenne
¼ tsp. garlic powder
1 ½ tsp. salt
2 tbsp. olive oil

  1. Heat olive oil in a large pot on medium heat. Chop carrots and onions. Add them to the pot and sauté for 3 minutes.
  2. Next, add tomatoes, garlic, garlic powder, salt, turmeric, and cayenne. Sautee for 5 minutes, allowing all the flavors to meld.
  3. Add coconut milk. Fill the empty coconut milk can halfway with water and add it to the pot. If you want a thinner soup, add a whole can of water. Bring to a boil then simmer for 20 minutes.
  4. In a high-powered blender, blend soup until smooth. Serve warm.