carrot turmeric soup

I like to doctor my soups up with lots of spices that aid in digestion. That, along with the warmth and smoothness of these flavors, makes this a perfect meal for finicky digestive systems during busy times.


  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 clove of garlic, crushed
  • a small handful of cilantro, roughly chopped
  • 4-5 medium carrots, chopped into coins
  • 1 large potato, chopped into one-inch cubes
  • 1 teaspoon coriander
  • 2 teaspoons freshly grated turmeric (or 1 teaspoon of ground turmeric)
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • salt and pepper to taste
  • 4 cups of bone broth (or store bought chicken stock)


  1. In a medium sized pot, heat olive oil on medium heat.
  2. Add in onion, garlic, carrots, and potato and cook with lid on until softened (about 5 minutes), turning heat down slightly if needed to prevent browning.
  3. Sprinkle in the coriander, turmeric, cumin, cayenne pepper, salt, pepper, and cilantro, and cook for a couple minutes to activate the spices.
  4. Add the bone broth. Add a bit of water if necessary, to make sure the vegetables are covered. Bring to a boil.
  5. Turn down heat slightly and simmer for about 10 minutes.
  6. With a stick blender, puree the mixture until smooth.
  7. Adjust seasonings if necessary. You could swirl in some yogurt or cream if desired. Enjoy!