Roasted Carrot Turmeric Soup


Thanksgiving is over.. we've probably used the last of our leftover meals and we are now ready to detox before the next big holiday comes around. This roasted carrot turmeric soup is so simple, easy and healthy, it will become your new staple! I topped mine with grilled tofu and cucumber yogurt sauce but w/o that topping, it is totally vegan/dairy free! To keep it a lil more lighter, you can always have the soup as a broth instead of a creamy soup by not blending it up in a blender. 



  • 2-3 lb carrots
  • 1 white onion 
  • 1 large russet potato 
  • 2 tsp sage
  • 2 tsp thyme 
  • 1 tsp paprika
  • 1 tsp salt
  • 2 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp pepper 
  • 1 tsp chile flakes 
  • 2-3 tsp olive oil
  • 5-6 cups water 
  • adjust with more salt and sugar as needed 


  1. Preheat your oven to 400 degrees + prep your veggies. Roughly chop your carrots, onions and potatoes. Place on a baking sheet with sage, thyme, paprika, salt, turmeric, garlic powder, chile flakes and 2-3 tsp of olive oil. Mix well. 
  2. Place in oven until veggies are tender and roasted - about 30-40 minutes.
  3. Place veggies from the tray in a big pot and add 5-6 cups water over and simmer on a medium high heat for about 20-30 minutes. Adjust with more salt if needed. I also added a pinch of sugar just for some sweetness.
  4. Get your blender or immersion blender and mix until it's creamy thick soup and all the chucks are blended. Once blended, you can taste and add in more salt, pepper and sugar as needed if you'd like, this is optional. Serve with your desired toppings, and enjoy!