“SOUPer” Orange — Turmeric, Mandarin Orange and Carrot Soup

Click Here for a Printable Version

This is a soup to celebrate all things orange! The color brings together the warmth and heat of red and the blithesome yellow cheer. Orange is color near and dear to my heart- as my mothers favorite color growing up, it tinted the paint in multiple rooms, much of her clothing and all sorts of accents from the Fiesta Ware plates to the toes on the claw foot tub. Additionally orange lends its color to some amazing fruits and vegetables, including the sharp and peppery fresh turmeric, sweet mandarin oranges and classic orange carrot.


This recipe started with the turmeric. Fresh turmeric is an ingredient I have recently become obsessed with- it’s color is so strong it is used in dye (check out my hand in the below picture) and in large quantities will make my skin tingle like a hot pepper (although without the pain of a chili). Turmeric is said to work as an anti-inflammatory agent and an antioxidant, as wells as countless other claims as to its health benefits. While I take those claims with a grain of salt, the taste of turmeric is undeniably special and this soup aims to highlight that.

This is about how much fresh turmeric you want. It can easily be peeled with a paring knife or vegetable peeler. Careful as it will stain everything it touches a bright yellow!


This soup recipe pairs the turmeric with two sweeter orange flavors- carrots and oranges, themselves. The oranges are added in two ways, both as juice and zest. After much experimentation, I decided that the zest of one orange is the ideal amount. This is added right at the end to take advantage of the aromatic qualities of the zest. Finally the entire soup is blended to create a creamy, sweet, spicy, orange soup.

Soup-er Orange- Turmeric, Mandarin Orange and Carrot Soup


  • 3 garlic cloves
  • 4 fresh turmeric pods. These can differ in size, so I’ve included a picture to reference about how much turmeric you want
  • 1 inch chunk of ginger
  • 1 TBSP of oil (canola or olive)
  • 3 shallots
  • 3 navel oranges
  • 1 tsp curry
  • 1 tsp nutritional yeast
  • 6 carrots
  • Around 3 cups of vegetable broth, or water
  • Salt and pepper, to taste


  1. Zest one of the oranges and put aside.
  2. Roughly mince the garlic and skin and mince the ginger and turmeric (it will all be blended in the end, so no need to be too careful). Dice shallots and chop the carrots into large chunks, roughly 1 inch long.
  3. Heat a little oil in a large pot and add the garlic, ginger and turmeric. Just as you feel the garlic is turning golden (no more than two minutes) throw in the shallots. After a minute or two stir in the nutritional yeast, curry and some salt before adding the juice one of the oranges into the pot.
  4. Allow the orange juice to bubble for just a few moments before adding them to the pot and pouring the broth on top of them. Bring the soup up to a boil, then reduce to a simmer until the carrots are soft all the way through. Add the zest of one orange and the remaining orange juice.
  5. Transfer to blender and blend until smooth. Do in batches if necessary. Stick it back in the pot and salt to taste.


Click Here for a Printable Version

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