Turmeric Carrot & Green Bean Soup Recipe – Dill & Spinach Infusion

Last Updated on 2 months by Neha Deshmukh

Turmeric Carrot & Green Bean Soup Recipe – Dill & Spinach Infusion

Introduction

There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when it’s packed with goodness and bursting with flavour! I first made this Turmeric Carrot & Green Bean Soup on a particularly chilly evening, and it quickly became a family favourite. The vibrant colour, the gentle warmth from the turmeric, and the fresh, bright finish from the dill and spinach… it’s a hug in a bowl, honestly. It’s also surprisingly easy to make, which is always a win in my book!

Why You’ll Love This Recipe

This soup isn’t just delicious; it’s good for you too! It’s a fantastic way to get your daily dose of veggies, and the turmeric adds a lovely anti-inflammatory boost. Plus, the dill and spinach infusion at the end is a little trick I learned from my grandmother – it keeps everything feeling light and fresh. It’s a simple, healthy, and flavourful soup that’s perfect for a weeknight dinner or a cozy weekend lunch.

Ingredients

Here’s what you’ll need to create this delightful soup:

• 3 tablespoons Extra virgin olive oil (approximately 45ml)
• 1 Large Onion, finely chopped
• 8-10 medium Carrots, peeled and diced (about 8 cups)
• 1 teaspoon Turmeric
• To taste Salt & Pepper
• 10 cups Water (approximately 2.4 litres)
• 8 oz Green Beans, chopped (about 2 cups)
• 3 cups Baby Spinach
• 3 tablespoons Fresh dill, chopped
• 2 Lemons, halved

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Olive Oil Quality: A good quality extra virgin olive oil really shines in this soup. It adds a lovely fruity flavour. Don’t be afraid to splurge a little!
• Carrot Varieties & Sweetness: I prefer using regular orange carrots for this recipe, but you can experiment with different varieties like Nantes or even purple carrots for a fun twist. The sweetness of the carrots will affect the overall flavour, so taste as you go.
• The Benefits of Turmeric: Turmeric isn’t just about colour! It’s a powerful spice with amazing health benefits. A little goes a long way, but feel free to adjust to your liking.
• Fresh Dill vs. Dried Dill: Fresh dill is always best here. It has such a bright, delicate flavour. If you absolutely have to use dried, use about 1 tablespoon, but the flavour won’t be quite the same.
• Regional Variations in Green Bean Types: In India, we have so many varieties of green beans! French beans (flat beans) work beautifully, but regular green beans are perfect too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 4-5 minutes, until it becomes translucent and softened.
2. Add the diced carrots, turmeric, salt, and pepper. Stir well to coat the vegetables with the spices. Let this cook for another 2-3 minutes – it really helps bloom the turmeric flavour.
3. Pour in the water (or vegetable broth if you’re using it) and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the carrots are tender.
4. Add the chopped green beans and cook for an additional 4-5 minutes, until they are tender-crisp. You want them to still have a little bite!
5. Now for the magic! In serving bowls, layer the baby spinach and fresh dill. Ladle the hot soup over the greens, cover the bowls, and let it steep for about 5 minutes. This wilts the spinach and infuses the soup with the dill’s flavour.
6. Finally, squeeze a little fresh lemon juice into each bowl before serving. It brightens everything up beautifully!

Expert Tips

A few little secrets to make this soup even better:

• Achieving the Right Soup Consistency: If you prefer a thicker soup, you can remove about a cup of the cooked vegetables and blend them before adding them back to the pot.
• Preventing Spinach from Wilting Immediately: Adding the spinach under the hot soup, and letting it steep covered, keeps it from turning into a mushy mess.
• Balancing the Turmeric Flavor: Turmeric can be a bit overpowering. Start with a teaspoon and add more to taste. A squeeze of lemon juice helps balance the flavour.
• Enhancing the Vegetable Broth Flavor: If you’re using water, consider adding a bay leaf or a few peppercorns to the pot while simmering for extra depth of flavour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your vegetable broth (if using) is vegan-friendly.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Adding Chili Flakes): My friend, Priya, loves a little heat! Add a pinch of red chili flakes along with the turmeric for a spicy kick.
• Winter Festival Adaptation (Adding Coconut Milk): During Diwali, my family loves adding a can of coconut milk towards the end of cooking for a richer, creamier soup. It’s incredibly comforting!

Serving Suggestions

This soup is wonderful on its own, but it also pairs well with:

• A side of warm, crusty bread for dipping.
• A dollop of plain yogurt or coconut yogurt (for a vegan option).
• A sprinkle of toasted pumpkin seeds for added crunch.

Storage Instructions

• Can I make this soup ahead of time? Absolutely! You can make the soup base (up to the point of adding the spinach and dill) a day or two in advance. Store it in an airtight container in the refrigerator.
• What is the best way to store leftover soup? Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Can I use frozen carrots and green beans? Yes, you can! Just be aware that frozen vegetables may release more water during cooking, so you might need to adjust the amount of liquid.
• Is it possible to blend the soup for a smoother texture? Definitely! Use an immersion blender or carefully transfer the soup to a regular blender.
• What other herbs can I use instead of dill? Parsley or cilantro would also be lovely, though they’ll give the soup a different flavour profile.
• Can I adjust the amount of turmeric to my preference? Yes, absolutely! Start with a teaspoon and add more to taste.
• What type of olive oil is best for this recipe? A good quality extra virgin olive oil is best, as it adds a lovely flavour.