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Carrot, Ginger and Turmeric Soup

Creamy Tahini Carrot-Ginger Soup

Vegan | Gluten Free

This is one of our winter favorites. It's any-inflammatory Tumeric and soothing ginger is a perfect dish for strengthening your immune system. Keep warm and cozy with this delight that the whole gang will love.

Ingredients (serves 4-5):

  • 1 onion
  • 1 tbs. vegan butter
  • 1tbs. olive oil
  • 7 carrots
  • 1 sweet potato
  • 1 tomato
  • 2 tbs. vegan crème Fraiche
  • 2 tbs. SoCo Tahini
  • 1.5 tbs. Turmeric root powder
  • 5 Cups of hot water
  • 1 garlic clove (chopped)
  • Salt and pepper
  • Pinch smoked paprika
  • Pumpkin seeds for decoration


  • Mix the vegan crème Fraiche with the tahini and paprika.
  • Heat the oil and vegan butter in the pressure cooker (or pot).
  • Add the onion, garlic & carrot and sweat off. stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown.
  • Add the Vegetable stock, ginger, tomato, sweet potato, paprika, turmeric and add enough extra water to cover. Season with salt and place the lid on.
  • Cook for 10-15 minutes in the pressure cooker or 30 minutes if in a pot.
  • Once the soup is cooked, blend with a stick blender until smooth or can use a standard masher
  • Serve with the tahini and vegan creme Fraiche, another pinch of paprika and pumpkin seeds.

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