When I had one of my wisdom teeth taken out last month, this creamy turmeric, potato and carrot soup was a blessing. It is absolutely delicious and I will 100% make it again even when I’m not limited to soft food. Even though it’s a creamy, blended soup, this recipe was super satisfying and filling. It’s one of our new family favorites. With that said, I want to show you how to make it too! So, here we go.
Special Ingredients and Kitchen Equipment Needed
There are definitely a couple specialty kitchen appliances that you’ll need for this creamy turmeric and potato soup. This recipe is supposed to be well blended. So, you’ll most definitely want either a high powered blender, or an immersion blender. Additionally, you’ll want at least a 6 qt dutch oven or a large stock pot. Lastly, you’ll also want a vegetable peeler and a sharp knife for the potatoes and carrots.
So to summarize, you’ll want:
- High powered blender – This is the one we have that worked amazingly throughout my recovery.
- Immersion blender
- 6 qt dutch oven
- Vegetable peeler
- Sharp knife
Aside from some specialty kitchen equipment, the ingredients for this recipe are ones you can find at any grocery store. The only “specialty” ingredient you’ll need is tumeric, which you shouldn’t have any issues finding.
Pictures of Creamy Turmeric and Potato Soup
This makes a big batch of soup, so you’ll have to add it to the blender in batches, or you can just use an immersion blender for the whole thing.
Recipe
Creamy Turmeric and Potato Soup
Equipment
- Dutch Oven
- Blender or immersion blender
Ingredients
- 4 tbsp butter Use bacon fat in place of half of the butter if you have it on hand if you’re not vegetarian
- 2 shallots, minced
- 8 cloves garlic, minced
- 4 tbsp flour
- 2 tbsp turmeric
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 3 tsp salt (or more to taste)
- 1 1/2 tsp white pepper (or more to taste)
- 5 large gold potatoes, peeled and cubed into 1/2 inch cubes
- 4 carrots, peeled and sliced
- 4 cups vegetable stock
- 1 2/3 cup heavy cream
- 3 cups Monterrey jack cheese
- Sour cream (optional)
- Sliced green onions (optional)
Instructions
- Melt butter in a large dutch oven over medium heat. Once melted, saute shallots and garlic until soft and fragrant, about 2 minutes.
- Add flour and all seasonings, stirring well. Allow seasonings to toast for 2-3 minutes.
- Add potatoes, carrots and vegetable stock. Stir well being sure to scrape the browned bits from the bottom of the pot. Let simmer for 5 minutes, stirring frequently.
- Stir in cream, bring to a boil, then reduce heat to medium-low and simmer for 20 minutesor until the potatoes and carrots are soft.
- Remove from heat then stir in cheese until melted. Either pour into a blender and blend in batches or use an immersion hand blender directly in the dutch oven itself, blending until smooth.
- Serve topped with sour cream and green onions if desired and enjoy!
This creamy turmeric and potato soup is incredibly flavorful and was one of my staple recipes that I had while recovering from my wisdom tooth surgery. Who would have thought that a recipe I made for healing would soon become one of my family’s favorite soup recipes? Hopefully you enjoy it as much as we did!
If you like this recipe, let me know what you think in the comments below. Your feedback is always so greatly appreciated! Also, if you enjoyed this post, make sure you check out my other recipes on my recipes page or any of the posts down below. Thanks so much for reading!
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This turmeric and potato soup recipe looks insanely good! My husband just found a dairy free heavy cream I can enjoy too so we could totally substitute that into this recipe. Thanks for sharing!
That’s awesome that you can use a dairy free substitution! I hope you enjoy!
I recently got a prescription to include a listle more garlic in my diet and this recipe, although not heavy on this ingredient, will work great.
I’m so glad I’m able to help! Enjoy!