This roasted carrot soup with ginger, turmeric, and ghee is a flavorful and healthy option for a light lunch or dinner. The carrots are roasted to bring out their natural sweetness and are then combined with aromatic ginger, earthy turmeric, and rich ghee to create a satisfying and nourishing soup. This recipe is easy to make and can be easily adjusted to suit your taste. Serve it hot, garnished with fresh herbs for a satisfying and comforting meal.


  • 1 pound of carrots, peeled and cut into 1-inch pieces
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 teaspoons of fresh ginger, minced
  • 1 teaspoon of turmeric
  • 2 tablespoons of 4th and Heart Himalayan Pink Salt Ghee
  • 4 cups of vegetable or chicken broth
  • Salt and pepper to taste


  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. Place the carrots on the prepared baking sheet and toss them with the ginger, turmeric, 1 tablespoon ghee (melted), salt, and pepper until they are well coated.

  3. Roast the carrots in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.

  4. Meanwhile, heat the other tablespoon of ghee in a large pot over medium heat and add the onion and garlic. Cook for about 5 minutes, or until the onion is softened and translucent.

  5. Add the roasted carrots to the pot along with the broth and bring the soup to a simmer.

  6. Using an immersion blender, puree the soup until it is smooth and creamy. Alternatively, you can transfer the soup to a regular blender and puree it in batches.

  7. Serve the soup hot, garnished with fresh herbs or a drizzle of ghee if desired.


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