Turmeric scented creamy carrot soup

In winter, we need to nourish and warm our body thoroughly. Vegetable creamy soups are ideal now. This carrot soup will also provide you with plenty of minerals thanks to the different kind os seaweed used… and the flavour is simply surprising!!


2 onions

3 carrots

1/2 strip of wakame

1 tsp. of turmeric

1 pinch of salt

Olive oil

A handful of arame seaweed

1 to 2 tbsp of tamari

1 to 2 tbsp of apple concentrate

Crema de zanahoria a la cúrcuma (1)


Put the arame seaweed to soak in a bowl with enough water to cover.

Cut the onion into strips and slice the carrots.

In a saucepan, heat a drizzle of olive oil and sauté the onions with a pinch of salt until golden brown.

Now add the carrots, another pinch of salt and sauté a few minutes more.

Add the turmeric, wakame seaweed and enough water to cover the vegetables. Remember that the soup will be more tasty and creamy if you don’t use too much water. You need just enough to cover the amount of vegetables you are using.

Cover the casserole and once the water comes to a boil, lower the flame and cook until the carrots are tender, about 20 minutes.

Meanwhile prepare the topping. Drain the arame and place in a saucepan with the tamari and apple concentrate. Again, you do not need too much volume of liquid. Bring the liquid to a boil, lower the flame and let cook until the liquids have evaporated.

When the carrots are tender, blend to a creamy texture.

To serve, place the cream in bowls and top with some arame.

Cook it with love … and enjoy!

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