Cozy Up With This Anti-Inflammatory Turmeric-Spiced Carrot Soup This Fall



Fall has arrived and now is the time to infuse the body with warming spices like turmeric, ginger and cumin – and what better way to do it than with this turmeric-spiced carrot soup. Full of beneficial anti-inflammatories and healing properties that’ll help keep colds and other bacterial and viral infections at bay.

What I like most about this soup is that it is a) raw; b) creamy; and c) low-fat. It also has the perfect blend of spices to create a rich aroma and taste. It is a culmination of sweet, spicy and warming, all of which result in an incredibly satisfied, well-rounded feeling.

You should use a high-speed blender like a Vitamix or Blendtec for this recipe to get a really creamy consistency. Another bonus of using high-speed blenders means that you can slightly warm your soups if you leave them blending for over 1-2 minutes, without ever cooking them or destroying the beneficial enzymes. How awesome is that!?


– 3 cups chopped carrots
– 1 1/2 cups low-fat coconut milk
– 1 inch fresh turmeric root (1 tsp. powdered)
– 1 inch fresh ginger root (1 tsp. powdered)
– 1 tbsp. finely chopped onion
– 1/2 tsp. cumin
– 1 tbsp. freshly chopped parsley for garnish


Add all of the above ingredients (except parsley) to a high-speed blender like a Vitamix or Blendtec. Blend on high until it starts to warm slightly, about 2-3 minutes. Serve in a bowl and top with parsley. Enjoy!

Carly Fraser has her BSc (Hons.) Degree in Neuroscience, and is the owner and founder at Live Love Fruit. She currently lives in Winnipeg, Manitoba, with a determined life mission to help inspire and motivate individuals to critically think about what they put in their bodies and to find balance through nutrition and lifestyle. She has helped hundreds of thousands of individuals to re-connect with their bodies and learn self-love through proper eating habits and natural living. She loves to do yoga, dance, and immerse herself in nature.


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