Slow Cooker Carrot Turmeric Soup

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Friends, winter soup season is upon us. And depending on where you live, it could be a long one. If, by the time February rolls around, you’ve already exhausted your soup rotation, this slow cooker carrot turmeric soup could be a great way to break up the chicken noodle monotony.

Let’s face it, once December comes to an end and the holiday cheer wears off, the next few months of winter can seem pretty dreary. While we may have several weeks of cold weather ahead of us, warm, hearty soups are winter’s built in consolation prize.

Delicious homemade soups are a winter staple for a reason. Warm and creamy, these soups get us through the coldest nights of the year. That said, winter soups aren’t comfort food in the traditional, regret it in the morning sense. Deceptively rich and creamy, this carrot turmeric soup is actually a clean and light dinner option. If January has you feeling a little heavier and slower post holidays, this soup can help get you back on track.

Now, if you don’t know what turmeric is, then I honestly don’t know where you’ve been for the past two years. Loaded with antioxidants, turmeric is a powerful cleansing ingredient and a detox star. This soup is soothing and healing, and makes a great start to your healthy eating goals.

With this powerful anti-inflammatory ingredient, this carrot turmeric soup can help you cleanse and detox after the holidays. And if you’re feeling a little under the weather, this soup can actually do you some good. Sure, mom’s chicken noodle may be full of love, but turmeric can actually help you get back on your feet faster. I’m not saying turmeric is better than love, but it might be just as good.

Anyway, whether you’re still feeling sluggish from holiday indulgence, fighting a cold, or just trying to warm up, this carrot turmeric soup is a delicious, hearty, and clean meal.

Packed with carrots, this soup is an easy way to increase your veggie intake for the day. Onion and vegetable broth complement the carrot base, while curry, ginger, and, of course, turmeric give this soup a unique flavor.

This soup uses coconut milk and Greek yogurt to achieve that rich, creamy texture. Fortunately, this clean recipe spares us the heavy cream.

Clean and delicious, this soup also happens to be super easy to make. Soup often makes a good quick weeknight meal, and this slow cooker version makes it even easier.

To start, just combine all the ingredients, minus the Greek yogurt, in a slow cooker. Cook on high for four hours, or on low for six.

Then, ladle the soup into the blender and blend until smooth. It may be easiest to do this in a few batches. Once smooth, return the mixture to the slow cooker. Add the Greek yogurt to complete that perfect thick and creamy texture. Stir until smooth and serve hot!

This carrot turmeric soup is great for a post-holiday detox or a mid-winter pick me up. Whatever your goals are this winter, let this simple detoxing soup warm you up and slim you down.

Slow Cooker Carrot Turmeric Soup

Slow Cooker Carrot Turmeric Soup

Yields: 6 servings | Serving Size: 1 1/2 cups | Calories: 92 | Total Fat: 5g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 2mg | Sodium: 82mg | Carbohydrates: 11g | Fiber: 3g | Sugar: 5g | Protein: 2g | SmartPoints (Freestyle): 4


  • 6-8 carrots peeled and chopped
  • 1 onion chopped
  • 4 cups vegetable broth
  • 1/2 cup coconut milk, optional almond milk or dairy milk
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground ginger
  • 2 teaspoons ground turmeric
  • 1/4 cup plain Greek yogurt


  1. Combine all ingredients, except for yogurt, in a slow cooker and cook for 4 hours on high or 6 hours on low.
  2. Ladle the soup into a blender and blend until smooth. This may need to be done in batches.
  3. Once smooth, return the soup to the slow cooker and stir in the yogurt until smooth and creamy. Serve hot.

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2 Comments on "Slow Cooker Carrot Turmeric Soup"

  1. Erica  March 20, 2018

    Love the concept of this soup but am not a fan of coconut…any suggestions for a substitution? Also, is this ground turmeric or freshly grated? Hoping for ground as I have that as a pantry staple.


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