Turmeric Carrot Lentil Soup - Sophie Uliano

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Sophie's Recipes

Turmeric Carrot Lentil Soup

Turmeric Carrot Lentil Soup

This is my favorite healing, cleansing, and detoxifying Winter soup. It is warming, spicy, and so satisfying that you’ll want to make a massive batch, and freeze half of it. My Turmeric Carrot Lentil Soup is a great way of getting a shot of beautiful anti-inflammatory and anti-oxidant compounds into your lovely bod!

Turmeric Carrot Lentil Soup


  • 1 tbsp grape seed, avocado, or coconut oil
  • 1 medium onion, minced
  • 3 garlic cloves, minced
  • 1 inch ginger root, peeled and minced
  • 1 inch turmeric root, peeled and minced (or 1 tsp ground turmeric)
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • 1/4 tsp ground pepper
  • 4 large carrots, washed and chopped
  • 1 cup red lentils
  • 4 cups veggie broth
  • Micro greens or parsley for topping

Cashew cream

  • 1 cup soaked raw cashew nuts
  • 1 cup filtered water
  • 1 tbsp lemon juice
  • 2 tbsp Nutritional Yeast
  • Salt and Pepper to taste

Dump all ingredients in a blender, and blend until smooth.


  1. Heat the oil in a large skillet
  2. Add the onions and fry until soft
  3. Add the garlic, ginger, turmeric and seasonings. Fry for a further 3 minutes over a low heat.
  4. Add the carrots and turmeric.
  5. Add the broth.
  6. Cover the pan, and simmer for 15- 20 minutes.
  7. Use an immersion blender, or regular blender to blend. If you use a high speed blender, be sure to remove the insert in the lid and cover with a dish cloth to avoid the whole thing exploding!
  8. Serve with a swirl of cashew cream, and top with micro greens or chopped parsley.


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