This carrot and turmeric soup is a warming, comforting soup that’s easy to make in a soup maker. The carrots add a lovely natural sweetness, while the turmeric and ginger give it a gentle, earthy flavour.
I’ve also added a tin of butter beans to make the soup extra creamy and filling, as well as boosting the protein and fibre. Everything goes straight into the soup maker, making it a really simple recipe to prepare.
What You Need
For the full measurements and instructions, scroll down to the recipe card at the bottom of the post.
- Carrots: I used 500g of carrots for this recipe. There’s no need to peel them; just give them a good wash and roughly chop them.
- Onion: A regular brown onion works well and adds some extra flavour.
- Garlic: Just one clove is enough for this soup. You can use a little garlic paste or garlic granules instead.
- Butter beans: I used a standard 400g tin, drained and rinsed. They make the soup lovely and creamy without needing to add cream, while also providing extra fibre and protein.
- Ground turmeric: Gives the soup its earthy flavour and lovely golden colour. I recommend starting with 1 teaspoon, as too much turmeric can make the soup taste bitter.
- Ground ginger: Adds a gentle warmth that works really well with the carrots and turmeric.
- Black pepper: A little ground black pepper complements the turmeric.
- Olive oil: Adds a little richness to the soup.
- Vegetable stock: I used vegetable stock, but you could use chicken stock if you’re not making a vegetarian soup.
- Salt: Taste the soup at the end and add salt if needed, depending on how salty your stock is.
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Making It
I made this soup in my Ninja Soup Maker, but you can also make it in other soup makers, provided you adjust the quantities to suit the capacity of your machine.
There’s very little preparation involved. Simply wash and chop the carrots, peel and chop the onion, and drain and rinse the butter beans.
Add everything to the soup maker jug, followed by the turmeric, ginger, black pepper and olive oil. Pour in the vegetable stock, making sure you don’t go above the MAX HOT fill line.
Select the Smooth Soup programme and leave the soup maker to do its thing.
Once the programme has finished, give the soup a taste and add a little salt if needed. If it’s thicker than you’d like, stir in a splash of hot water or extra stock.
Tips and Variations
Adjust the turmeric: I originally tried this soup with 2 teaspoons of turmeric, but found the flavour too bitter. I think 1 teaspoon gives a better balance, although you can reduce it to ½ teaspoon if you prefer a milder taste.
Add a little sweetness: If you find the turmeric a bit too earthy or bitter, try stirring in a small amount of honey to balance the flavour. For a vegan version, use maple syrup instead.
Make it creamier: The butter beans already give the soup a lovely creamy texture, but you could stir in a spoonful of crème fraîche at the end if you prefer.
Use potatoes instead of butter beans: If you don’t have any butter beans, you can replace them with around 200g of potatoes, chopped into small pieces. They’ll help thicken the soup, although the nutritional values will be different.
Add some spice: For a little extra heat, try adding a pinch of chilli flakes or cayenne pepper.
Adjust the consistency: If you prefer a thinner soup, add a little more hot stock or water after cooking. You can also reduce the stock slightly if you like a thicker soup, provided you stay within your soup maker’s minimum and maximum fill levels.
Storing Carrot and Turmeric Soup
- In the fridge: Allow the soup to cool before transferring it to an airtight container. Store in the fridge for up to 3 days.
- In the freezer: This soup freezes really well. Once cooled, divide it into freezer-safe containers or bags and freeze for up to 3 months for best quality. Leave a little room for expansion.
- To reheat: Defrost overnight in the fridge, then reheat in a saucepan or microwave until piping hot throughout. You may need to add a splash of water or stock if the soup has thickened during storage.
More Soup Maker Recipes
If you enjoyed this carrot and turmeric soup, you might also like to try some of my other easy soup maker recipes.
- Carrot and Coriander Soup
- Carrot and Ginger Soup
- Curried Carrot Soup
- Carrot and Lentil Soup
- Carrot and Tomato Soup
- Carrot and Parsnip Soup
- Carrot and Sweet Potato
- Carrot and Celery Soup
Carrot and Turmeric Soup (in a Soup Maker)
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Ingredients
- 500 g carrots washed and roughly chopped
- 1 onion peeled and roughly chopped
- 1 clove garlic clove peeled
- 400 g butter beans 235g drained weight, drained and rinsed
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ground black pepper
- 1 tbsp olive oil
- 900 ml vegetable stock approx
- Salt to taste
Instructions
- Wash and roughly chop the carrots. There is no need to peel them.
- Add the carrots, onion, garlic and drained butter beans and olive oil to the soup maker jug.
- Sprinkle in the ground turmeric, ginger and black pepper.
- Pour in the vegetable stock, making sure the ingredients and liquid do not exceed the MAX HOT fill line. Reduce the stock slightly if necessary.
- Put the lid on and select the Smooth Soup programme.
- When the programme has finished, taste the soup and add salt if required. If the consistency is too thick, add in a little bit more hot water or stock and blend.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.