Roasted Carrot Orange Turmeric Soup //

Roasted Carrot Orange Turmeric Soup

Roasted Carrot Orange Turmeric Soup //

It’s the last day of January. We made it!

Weather-wise, January and February are my least favorite months of the year. There’s limited daylight, it’s gray, the sidewalks are covered in ice and questionable ice melting chemicals, and going outside is a big production that involves fleece socks and boots and multiple layers and scarves and gloves and earmuffs and lip balm and most importantly, internal pep talks. Repeat times two for each of the puggles and their sweaters and coats and booties and pep talks (for Honey), though no lip balm as much as they might like to eat that. It has been so cold this last month, more consistently cold than I can ever remember. I don’t like it one bit.

Roasted Carrot Orange Turmeric Soup //

Every year I have to remind myself that January and February are the worst, and if I can just make it until March, Spring weather will be here before I know it. And then it snows like crazy in March and sometimes at the beginning of April, but there’s also the chance it will be in the mid-eighties for one or two glorious, can’t-be-good-for-the-environment days. That’s my glimmer of hope and what gets me through the deep freeze this time of year. I also rely heavily on soup.

Roasted Carrot Orange Turmeric Soup //

When it feels like negative fifteen degrees outside with wind gusts that literally take your breath away, few things sound better than a big, piping hot bowl of soup to warm your hands and your soul. For my latest recipe, I roasted carrots, sweet potatoes, garlic, and onion in coconut oil, and seasoned them with lots of healing, anti-inflammatory turmeric and a little ground ginger. I was inspired by my carrot orange ginger soup recipe from two years ago, but I wanted to take it from light and refreshing, to more earthy and warming. I kept the brighter orange notes, using juice instead of whole oranges, but the turmeric really has the spotlight this time.

The result is a nourishing, satisfying, and uplifting meal, both in terms of ingredients and color. Top it will a sprinkle of sliced green onions and a dollop of full-fat coconut cream, and what the winter lacks in abundant, warm sunlight, this soup delivers in spades.


Roasted Carrot Orange Turmeric Soup

Roasted Carrot Orange Turmeric Soup //

Roasted Carrot Orange Turmeric Soup

Gluten Free, Vegan,

Serves: 9 cups of soup

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

roasted carrots, sweet potatoes, garlic, and onion in coconut oil, and seasoned them with lots of healing, anti-inflammatory turmeric and a little ground ginger.

Roasted Carrot Orange Turmeric Soup //

Roasted Carrot Orange Turmeric Soup



  • 1 pound carrots
  • 2 small sweet potatoes
  • 1 medium yellow onion
  • 5 cloves garlic, peeled
  • 1 1/2 tablespoons coconut oil, melted
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon ground ginger
  • generous pinch fine sea salt & pepper
  • 5 cups vegetable stock
  • 1 cup freshly squeezed orange juice

Optional Toppings:

  • sliced green onions
  • coconut cream

Cuisine: Gluten Free, Vegan Servings: 9 cups of soup

Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins

roasted carrots, sweet potatoes, garlic, and onion in coconut oil, and seasoned them with lots of healing, anti-inflammatory turmeric and a little ground ginger.


  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Chop the carrots, sweet potatoes, and onion into 1-inch pieces and add them to a large mixing bowl, along with the whole cloves of garlic.
  • Add in the coconut oil, turmeric, ginger, and salt and pepper to taste. Toss to coat evenly.
  • Transfer the vegetables to the prepared baking sheet and bake for 30-35 minutes, until the carrots and sweet potatoes are golden and fork-tender.
  • During the last five minutes of roasting, warm the vegetable stock in a large pot over medium-low heat.
  • Once cooked, add the roasted vegetables to the stock, along with the orange juice, and stir to combine. Continue to heat for a couple more minutes.
  • In two (or more) batches, place the soup mixture in a blender and blend until smooth, about 1 minute. *Be mindful of allowing steam to escape to avoid a blender mishap.
  • Serve hot, topped with sliced green onions and a dollop of coconut cream.

Notes [1]

Turmeric stains most everything it touches. I colored my blender a lovely shade of yellow-orange making this soup, which is fading each time I wash it. I’ve heard that leaving your blender in the sun for a day will remove any turmeric stains, but I haven’t yet tried this myself.

Copyright © 2020 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Sean M says

    This looks amazing!!! Since we have cold weather coming into Oklahoma City this weekend, I think I’ll make this.

    BTW, I got sick of messing with the blender to make soups like this so I asked for an immersion blender for Christmas. That thing is amazing! I think this is the one Santa brought me:

    The turmeric turned my blender lid orange. This has been so much easier now that I don’t have to mess with the stains. Plus, hot soups are a pain in the blender anyway since you have to do it in batches. We make up loads of black bean soup with the immersion blender and it’s perfect.

    Thanks for the recipe.

    1. Amanda says

      Thanks, Sean! I appreciate the immersion blender recommendation too. I’ve been thinking about buying one for a while now, so it’s good to know you’re loving the Cuisinart! Hope you have a wonderful weekend!

  2. Caitlin says

    i am totally feeling you on this post. this winter has just been so freakin cold. i continually ask my mom if it’s ever been this cold for so many days, and she says that she can’t remember a winter as cold as this one. i actually feel guilty that you have to go outside to walk the pups- we just let mina outback. she hasn’t had a proper walk in too long, but i just can’t do it. also, she’ll get dirty, inevitably walk on salt, and then i’ll have to bathe her. and i just can’t mentally prepare myself for that.

    i’ve been loving soup right now, too. i’ve tried pureed carrot soup and it wasn’t my thing, but i definitely think the addition of sweet potatoes is just what i need and would enjoy 😉 it screams comfort, and i think that’s what everyone in the northeast (and the whole country?) needs right now 😉

    ps- i agree with sean- immersion blenders are the best thing ever. i also have a cuisinart one, but it happens to be pink 😉

    1. Amanda says

      The dogs are good in that they force me to get out of the apartment throughout the day, but the walks have been very unpleasant! The good news is that we’re all pros at getting the booties on their feet now…though Barley still tries to hide under the coffee table when he sees them. You’re so lucky to have a yard for Mina!

  3. Hang in there, Amanda! What a lovely soup. I’ve never really had a carrot/orange soup before…though I’ve heard of it 🙂 love turmeric, too!

    1. Amanda says

      Carrot and orange is a match made in heaven. Almost as good as peanut butter and chocolate…almost. 😉

  4. Emma says

    I feel bad complaining about the weather as it’s hardly got below 0 degrees C this winter but still I just can’t wait for spring! Soup is definitely the way to get through it. I really love the flavour, and health benefits, of turmeric so this really appeals.

    1. Amanda says

      Feel free to complain about the weather – it’s all relative!

  5. This soups looks and sounds delightful Amanda! Definitely welcome in this super cold weather we’re having.

    Thanks for linking up this soup to Healthy Vegan Fridays!

    1. Amanda says

      I’ve been meaning to link up to Healthy Vegan Fridays for a while!

  6. Ashley says

    Beautiful soup! You can physically see the sunshine in it 🙂

    Chuckling at the “questionable ice melting chemicals.” I have had this thought many times before.

    1. Amanda says

      I know, right? I was looking at all of the ice melting/salt stuff coating the sidewalks and thinking about it getting absorbed into the ground, the water system…similar to people using conventional pesticides on their lawns, it just cannot be good for us.

  7. Orange wins as my favourite colour to eat! I can’t wait to try this 🙂

    1. Amanda says

      Orange is definitely one of my favorite colors too, especially in the middle of winter!

  8. I know; January and February are bad, but I think March is the worst. It’s usually mostly grey, it’s really long, and the past few have been just as cold and snowy as Jan and Feb. It was an incredibly cold this January, but the good thing about February? It’s the shortest month, the days are getting that much longer, and there’s a built-in vacation day! Oh, and my birthday. 😉

    This soup looks delicious! I am cold right now and just reading this is warming me up. I’ll have to try it this month!

    1. Amanda says

      Oh no, now you have me worried about March! haha The good news is that Daylight Savings happens on March 9th (yes, I looked that up today because I was missing the sun), so hopefully that makes March more tolerable.
      P.S. Happy early birthday!

      1. Haha, don’t worry about March! As you said, we have DST to look forward to. And depending on what the groundhog says tomorrow, perhaps we’ll have an early spring!

  9. This looks wonderful! I LOVE your site by the way, can’t wait to try some of your recipes! And don’t worry, spring is on it’s way!!

    1. Amanda says

      Thanks, Deryn! Yes, I can’t wait for Spring!

  10. Ceil says

    Hello there Amanda,

    As always, it’s a joy to read your blog! I really LOVE your writing style. Additional thanks for the soup recipe. I am going to add it to my recipe file. Looking forward to trying it next year. Yep, I’ve done the unthinkable and extended my contract. I need another year to complete my travel goals. 🙂 Keep warm and think “SPRING!”

    Best wishes always,

    1. Amanda says

      Thanks, Ceil! How exciting that you’ve decided to extend your contract to travel more! The recipes will be waiting when you return. 🙂

  11. It’s snowing out in Seattle and I made this for my MLB (meat-lovin boyfriend) and I for dinner. It hit the spot! I just roasted the veggies in coconut oil and instead simmered the onion and all of the spices in the veggie stock while the carrots and sweet potatoes cooked. I also added in a tbsp of maple syrup for additional sweetness. Absolutely delish, thank you for sharing!

    1. Amanda says

      I’m so happy you and your boyfriend enjoyed the soup! The maple syrup sounds like a great addition.


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