Squash, Carrot and Turmeric Soup

  • ready in around 25 mins

  • 1 serving size

Squash, Carrot and Turmeric Soup


  • 10g Turmeric
  • 80g Squash
  • 80g Carrots
  • 300 ml Pacific Almond Milk
  • 20g Cherry Tomatoes
  • Bob's Red Mill Sea Salt
  • Simply Organic Black Pepper
  • Optional: Let's Do Organic Coconut Flakes, fresh herbs


  1. Peel the turmeric and slice thinly.
  2. Peel and dice the carrots and squash.
  3. Heat the pan and add a little oil. Place the diced carrots and squash, and sliced turmeric.
  4. Roast the vegetables for 8-12 minutes, mixing from time to time. This will allow the vegetables to develop its flavors and let the natural sugars come out.
  5. Add in the almond milk and simmer for at least 1-2 minutes.
  6. Blend the mixture and season with salt and pepper to taste.
  7. Serve and garnish with coconut flakes and fresh herbs.
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