Creamy Vegan Carrot & Turmeric Soup a.k.a. You Won’t Believe It’s Not Dairy!

Creamy Vegan Carrot & Turmeric Soup a.k.a. You Won’t Believe It’s Not Dairy!

Hey babes!


I know, it’s summer… But I was in the mood for soup, so soup it was today babes! Here’s an easy vegan carrot soup recipe you can whip up in just 30 minutes! It’s so thick & creamy, you’d never believe there’s no dairy in it!

If you’re looking for an anti-inflammatory soup full of vitamin C, antioxidants, gut-healing properties & a hella lotta flavour, this soup is your match! The way the cinnamon complements the savoury turmeric, dried herbs + veggies is BOMB! Seriously, if you’ve never tried the cinnamon + carrot combo, you don’t know what you’re missing


  • 2 medium white onions
  • 8-9 stalks celery
  • 5 cloves garlic
  • Avocado oil cooking spray
  • 4 cups water OR veggie broth OR bone broth OR 1/2 of each
  • 5 cups chopped carrots
  • 1.5 tsp. Turmeric
  • 2 tbsp. Dried oregano
  • Sea salt + black pepper to taste
  • 1/2 tsp. Ceylon cinnamon
  • 3 bay leaves
  • TOPPINGS: Dried organic unsweetened cranberries, hemp hearts, nutritional yeast, crunchy seaweed snack


  • Add the onions, celery & garlic to a deep skillet & spray with avocado oil cooking spray.
  • Sauté the onions & celery over medium-high heat until onions are translucent & fragrant & celery begins to soften.
  • Remove the skillet from the heat. Add the water or broth, carrots & spices to the skillet & stir with a wooden spoon.


  • Place the skillet back on the heat & bring to a boil.


  • Once boiled, lower the heat to a simmer & let the veggies cook until they’re softened, about 20 minutes.


  • Remove from the heat & add the veggies & leftover broth to your blender or food processor. Blend until combined, creamy & smooth.



  • Enjoy!


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