Carrot Ginger Turmeric Soup Recipe from GU's Magda Boulet

Carrot Ginger Turmeric Soup

Boulet's "Soup of Armor" will be your favorite new immune-boosting comfort food.

This delicious soup is appealing any time, but it’s especially comforting as temperatures drop and we continue to seek immune-boosting food options. Magda Boulet is a professional ultrarunner and VP of Research, Innovation and Development at GU Energy Labs. Boulet developed this “Soup of Armor” and loaded it with powerhouse ingredients that you can feel good about.

Carrots and butternut squash support your immune system and bring plenty of vitamin A to fight infection. Ginger and turmeric pack anti-inflammatory properties, and pumpkin seeds are high in nutrients and minerals such as zinc to support your immune response. The soup has plenty of fiber, making it kind to your digestive system. Just eat it after your run, not before!

Servings: 4 - 6

Prep Time: 15 - 20 minutes

Cook Time: 45 - 60 minutes


  • 3 cups carrots, chopped
  • 3 cups butternut squash, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh ginger
  • 1 tablespoon turmeric
  • pinch or two sea salt
  • pinch or two pepper
  • 1 liter water or vegetable broth
  • handful, for garnish sprouts, pumpkin seeds


  1. Preheat your oven to 350℉.
  2. Peel and chop butternut squash into small chunks.
  3. Wash and chop carrots into small chunks.
  4. Place chunks of butternut squash and carrots onto a lined baking tray and drizzle with olive oil and sea salt.
  5. Roast for 30 to 45 minutes or until vegetables are golden in color.
  6. Combine squash and carrot into a big pot.
  7. Add water, ginger and turmeric and blend until smooth.
  8. Add more water to reach desired consistency.
  9. Add salt and pepper to taste.
  10. Blend until smooth with immersion blender or in food processor
  11. Serve hot or cold.
  12. Garnish with pumpkin seeds and/or sprouts.

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