Turmeric Carrot Lentil Soup

Turmeric Carrot Lentil Soup
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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


Serves 2

  • 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 lentils
  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.



Sophie Uliano is New York Times best-selling author and leading expert in the field of natural health and beauty, who takes a down-to-earth approach to beauty focusing on what's truly healthy. Join my masterclass to get started.