There’s just something about soup. It’s so satisfying to slurp up on these cold, blustery days of late and also a great way to sneak in an extra boost of wellness during this season when many of us are can be feeling under the weather. Plus, filling, low-calorie soups, like my Turmeric Carrot Tomato Soup, can be a smart way to hit the reset button on your diet after the holiday free for all. 
So, in the spirit of it being National Soup month, cold & flu season, and time to get back on the clean eating wagon, get all the details on my easy-to-make, Paleo, dairy-free, gluten-free, vegan friendly recipe – Turmeric Carrot Tomato Soup. I’ve long been a fan of turmeric and always have a spice jar of the ground, dried root in my pantry for so many turmeric recipes. However, when I can get my hands on the fresh root, the first thing I do is whip out my juice extractor. Turmeric and ginger are my favorite foods to juice – it’s was no surprise for me to find out these rhizomes are related.
I use just a bit of this brightly hued juice in various recipes from hot teas and tonics, to smoothies, salad dressings and soups! Turmeric has long been prized for its powerful antioxidant and anti-inflammatory powers which come from a compound called curcumin. Not trying to sound dramatic or anything, but it is widely held that chronic, low-level inflammation is a major player in almost every chronic, Western disease. 
Carrots and tomatoes are also make plenty of contributions to health and well-being, for a start see me article on Why Athletes Should Eat Carrots. Plus, these two veggies taste great together in soup and, interestingly, their respective superstar antioxidant powers (carotenes for carrots and lycopene for tomatoes) are more bioavailable when steamed, boiled or otherwise heated. 
Hopefully, I’ve sold you on this Turmeric Carrot Tomato Soup. Let me also mention that it’s Paleo diet and Vegan friendly and also dairy-free, gluten-free, and added sugar free. An 8-ounce serving has 159 calories, under 6 grams of fat and is an excellent source of vitamins and minerals, especially A & C. 
Because it isn’t tomato season here, I’m relying on a jarred sauce for this Turmeric Carrot Tomato Soup. These days, there are many great options at the supermarket that are Paleo diet and Whole 30 compliant. Read the labels to make sure there is no added sugar or other funny business. I’ve made my own fresh carrot and turmeric juices; however, this isn’t necessary. Organic, fresh carrot juice from the produce section may be swapped and, instead of turmeric juice extracted from the roots, use ground turmeric instead. Also, be generous with the black pepper in the recipe as black pepper has been show in significantly increase the absorption rate of the beneficial compounds found in turmeric.
These days, there are many great options for marinara sauce at the supermarket that are Paleo diet and Whole 30 compliant. Read the labels to make sure there is no added sugar or other funny business. I’ve made my own fresh carrot and turmeric juices; however, this isn’t necessary. Organic, fresh carrot juice from the produce section may be swapped and, instead of turmeric juice extracted from the roots, use ground turmeric instead. Also, be generous with the black pepper in the recipe as black pepper has been show in significantly increase the absorption rate of the beneficial compounds found in turmeric.
What is the last type of soup you had? Do you eat soup AS a meal or WITH a meal? Please share in the comments – XOXO, Jennifer
- 1 cup organic, no-sugar added Marinara Sauce
- 4 ounces fresh carrot juice can use bottled from produce section
- 2 teaspoons turmeric juice or swap for 2 teaspoon ground turmeric
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 4 ounces non-dairy, almond-based yogurt or can sup unsweetened plain nut milk (but won't be as creamy)
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Add marinara sauce, carrot juice, tumeric, black pepper, onion powder and salt to sauce pan and stir to combine.
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Bring soup to simmering over medium heat, simmering for about 4 minutes or until heated through.
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Lower heat to low setting and add yogurt, stirring in until combined and heating for another 1 minute until warmed.
For one 8-ounce (1-cup) serving:
