Carrot Turmeric Smoothie + 7 more out-of-this world turmeric recipes you gotta try!


Nagina Abdullah


May 28, 2018

Turmeric Recipes_Subtly Sweet Carrot, Ginger, and Turmeric Smoothie

Turmeric recipes have always been some of my absolute favorites. Even though turmeric adds so much beauty and color to food, its taste is surprisingly mild. In fact, just a pinch can turn a turmeric smoothie or sauce light yellow, but you won’t be able to taste it much at all.

That makes turmeric ideal if you don’t want an overpowering flavor, but you do want all the incredible benefits. I grew up eating turmeric at home and I never realized it’s amazing benefits. But I learned so many recipes to cook with it and it’s exciting to know how powerful this single ingredient is!

Now, I see turmeric popping up everywhere! Hip coffee shops are offering “golden lattes.” Swanky restaurants in New York City are putting turmeric-infused meats, veggies and even desserts on the menu. Clearly the secret is out.

I couldn’t be happier! I want everyone to enjoy the incredible benefits of turmeric for weight loss (along with the other health benefits).

To spread the love, I put together a few of the most interesting and exciting new turmeric recipes I’ve come across lately (and simplified them where needed) so you can easily make a couple of them this week.

Soups, drinks, sweet and savory — turmeric can make anything better and healthier. The golden craze is on, and I’m spreading the word!

Soup and Curry Turmeric Recipes

I love this simple curry cauliflower turmeric soup from The Kitchn. It’s vegan and perfect for a light dinner. You get plant protein and creaminess from the cashews and coconut milk.

The author recommends having it with a slice of pita bread. I’d suggest something more fibrous like Ezekiel bread (found in the frozen section of your grocery store) which helps keep you more full and makes weight-loss easier.  

Creamy Vegan Curried Cauliflower Soup

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish, Sides/Curries
Servings 6


  • 2 tablespoons extra-virgin olive oil, plus more to serve
  • 2 medium white onions, thinly sliced
  • 1/2 teaspoon kosher salt, plus more to season
  • 4 cloves garlic, minced
  • 1 large head of cauliflower (about 2 pounds), trimmed and cut into florets
  • 4 1/2 cups low-sodium vegetable broth or water
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 1/4 teaspoons ground cumin
  • 1 cup coconut milk
  • Freshly ground black pepper, to season
  • 1/4 cup roasted cashew halves, for garnish (optional, see Recipe Note)
  • 1/4 cup finely chopped Italian parsley for garnish (optional)
  • Red pepper flakes, for garnish (optional)


  • Heat oil in a large pot over medium heat until shimmering.
  • Cook the onions and 1/4 teaspoon salt until onions are soft and translucent, 8 to 9 minutes.
  • Reduce heat to low, add garlic, and cook for 2 additional minutes. Add cauliflower, broth or water, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt.
  • Bring to a boil over medium-high heat, then reduce the heat to low.
  • Simmer until cauliflower is fork-tender, about 15 minutes.
  • Working in batches, purée the soup in a blender until smooth and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot.)
  • Stir in the coconut milk and warm the soup. Taste and add more salt, pepper, or spices if you’d like.


To serve, ladle the soup into bowls and garnish with a handful of toasted cashews, a few sprigs of parsley, sprinkle of red pepper flakes, and a dash of olive oil to top.
To toast the cashews: Preheat the oven to 350°F and lay cashews out on a baking sheet in a nice flat layer. Toast for 5 to 6 minutes, or until fragrant.
Tried this recipe?Let us know how it was!

Chickpeas are satisfying and so easy to prepare. I love how quickly this golden turmeric chickpea curry from Eating Well is ready. Just 15 minutes!

Fat-blocking golden chickpea curry

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Sides/Curries
Cuisine Indian
Servings 6 servings


  • 1 medium serrano pepper, cut into thirds
  • 4 large cloves garlic
  • 1 2-inch piece fresh ginger, peeled and coarsely chopped
  • 1 medium yellow onion, chopped (1-inch)
  • 6 tablespoons olive or grapeseed oil
  • 6 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground turmeric
  • 2 1/2 cups no-salt-added canned diced tomatoes, with their juice (from a 28-ounce can)
  • 3/4 teaspoon kosher salt
  • 2 15-ounce cans chickpeas, rinsed
  • 2 teaspoons garam masala
  • Fresh cilantro, for garnish


  • Pulse serrano, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again
  • Add onion; pulse until finely chopped, but not watery.
  • Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.
  • Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes.
  • Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.
Tried this recipe?Let us know how it was!

Here’s a bonus recipe – the garbanzo bean recipe I used to kickstart weight loss! Plus a cooking video featuring me!

Delicious Turmeric Drink Recipes

This caffeine-free, non-dairy turmeric milk from All Recipes is so creamy and delicious! It’s a great way to treat yourself in the afternoon with a soothing beverage that won’t have you awake and staring at the ceiling at bedtime.

I like to make it the night before and keep it in a thermos in the fridge overnight and take it to work with me. Then I heat it up in a mug at when I need a little boost.

Hot Golden Turmeric Milk (non-dairy)

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Drinks
Cuisine Indian
Servings 1 serving


  • 1 1 1/2 inch piece fresh turmeric root, peeled and grated (or 1 teaspoon ground turmeric)
  • 1 1 1/2 inch piece fresh ginger root, peeled and grated (or ¼ teaspoon ground ginger)
  • 1 tablespoon honey
  • 1 cup unsweetened almond milk
  • 1 pinch ground turmeric (optional)
  • 1 pinch ground cinnamon (optional)


  • Combine turmeric root or powder, ginger root, and honey together in a bowl, crushing the turmeric and ginger as much as possible.
  • Heat almond milk in a saucepan over medium-low heat. Once small bubbles begin to form around the edges, reduce heat to low. Transfer about 2 tablespoon milk to turmeric mixture to allow mixture to soften and honey to melt into a paste-like mixture.
  • Mix the turmeric paste into milk in the saucepan; raise temperature to medium-low and cook, stirring continuously, until fully combined. Blend with an immersion blender for a smooth texture.
  • Pour turmeric tea into a mug and top with ground turmeric and cinnamon.
Tried this recipe?Let us know how it was!

Instantly get my super simple Fat-blocking Golden Milk starring Turmeric when you download the Turmeric Cheat Sheet

If you’re looking for a cool refreshing version, this Iced Turmeric Latte from Bon Appetit has a bright flavor with a twist of lemon and slight peppery flavor from the cardamom.

Lemony Iced Turmeric Latte (non-dairy)

Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine Indian
Servings 1 serving


  • 1 cup cashew milk (or almond milk)
  • 4 teaspoons finely grated fresh turmeric (or 1 teaspoon ground turmeric)
  • 1 teaspoon honey
  • 1 teaspoon finely grated fresh ginger (or ¼ teaspoon ground ginger)
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons ground cardamom
  • Pinch of flaky seasalt (optional)
  • Lemon wedge (for serving)


  • Whisk milk, turmeric, honey, ginger, lemon juice, cardamom, and salt in a small bowl until honey and salt have dissolved. Let sit 5 minutes to let flavors meld.
  • Strain through a fine-mesh sieve into a measuring cup, pressing on solids to extract juices. Discard solids.
  • Fill a glass with ice. Pour latte over and serve with lemon wedge
Tried this recipe?Let us know how it was!

Love these turmeric recipe ideas? Get recipes for turmeric and other spiced teas to reshape your body here:

Turmeric Tea Recipe: Weight Loss & Anti-Inflammatory Golden Tea

Cinnamon tea to reshape your body

The Best Fat Burning Tea Recipe & Ingredients (Fire Tea!)

Tempting Sweet Turmeric Recipes

Smoothies are my go-to breakfast because they’re so easy. They take no time at all and you can pack them with healthy raw ingredients to reduce inflammation and boost vitamins.

I love this subtly sweet Tropical Carrot, Ginger and Turmeric Smoothie recipe from Bon Appetit. It has both turmeric and cayenne pepper to blast away fat.

Subtly Sweet Carrot, Ginger, and Turmeric Smoothie

Prep Time 10 minutes
Total Time 10 minutes
Course Drinks, Snack
Servings 1 serving


  • 1 blood or navel orange peel and white pith removed
  • 1 large carrot, scrubbed, coarsely chopped
  • 1/2 cup frozen mango chunks
  • 2/3 cup coconut water
  • 1 tablespoon raw hemp seeds
  • 3/4 teaspoon finely grated peeled ginger
  • 1 1/2 teaspoons finely grated peeled turmeric
  • Pinch of cayenne pepper
  • Pinch of kosher salt


  • Using smoothie or ice crush setting, purée orange, carrot, mango, coconut water, hemp seeds, ginger, turmeric, cayenne, salt, and ½ cup ice in a blender until smooth
Tried this recipe?Let us know how it was!

Have you ever heard of turmeric pie? I hadn’t before I came across this gluten-free, dairy-free turmeric pie recipe from Bon Appetit. It’s inspired by the traditional Ayurvedic Indian drink haldi doodh, which is made with made with milk, turmeric, and honey.

Gluten-Free Coconut Turmeric Pie

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine Indian
Servings 8 servings


Crust and topping

  • 1 1/4 cups shredded unsweetened coconut
  • 1/2 cup slivered or sliced almonds
  • 1/4 cup old fashioned oats
  • 2 tablespoons light brown sugar
  • 1 large egg white
  • Pinch of kosher salt
  • 1/4 cup unsweetened coconut flakes
  • 1 teaspoon pure maple syrup
  • 1/4 teaspoon ground turmeric


  • 2 15 ounce cans unsweetened coconut milk
  • 16 cardamom pods, lightly crushed
  • 2 3 inch cinnamon sticks, lightly crushed
  • 1 1 inch piece ginger, peeled, finely grated
  • 1 large pinch of freshly ground black pepper
  • 1 1/2 teaspoons plus 1/2 teaspoon ground turmeric, divided
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1/4 teaspoon kosher salt
  • 1/2 cup plus 1 teaspoon pure maple syrup, divided
  • 3 tablespoons virgin coconut oil


  • Equipment: A 9-inch pie pan

For the crust and topping

  • Preheat oven to 325°F. Process shredded coconut, almonds, oats, and brown sugar in a food processor until very finely chopped, about 2 minutes. Add egg white and salt and pulse until dough begins to form a ball.
  • Using damp fingers, press dough into bottom and 1" up sides of pie pan; smooth with a flat-bottomed measuring cup.
  • Bake crust until evenly browned and toasty-smelling, 20–25 minutes. Let cool.
  • Meanwhile, toss coconut flakes, maple syrup, and turmeric on a small rimmed baking sheet until coated. Bake coconut topping until golden brown, about 5 minutes. Let cool. Do Ahead: Topping can be made 1 day ahead. Store in an airtight container at room temperature.

For the filling

  • Bring coconut milk, cardamom, cinnamon sticks, ginger, pepper, and 1½ tsp. turmeric to a simmer in a large saucepan over medium heat. Remove from heat, cover, and let infuse 20 minutes.
  • Combine egg yolks, cornstarch, salt, and ½ cup maple syrup in a large bowl. Whisk until very smooth. Stir together remaining ½ tsp. turmeric and 1 tsp. maple syrup in a small bowl; set aside.
  • Whisking constantly, strain infused coconut milk through a fine-mesh sieve into egg yolk mixture; discard solids. Return custard to saucepan. Heat over medium and cook, whisking constantly, until custard is thick and bubbling, 3–4 minutes.
  • Remove from heat and, working quickly, add coconut oil and stir until smooth. Immediately pour custard into crust, filling as high as the crust allows without spilling over. Drizzle maple-turmeric syrup over and swirl decoratively by dragging the handle of a small spoon or chopstick through filling several times
  • Press a large piece of plastic wrap onto surface of pie and cool until set, at least 2 hours. Top with coconut flake mixture before serving.
  • Do Ahead: Pie can be made 3 days ahead. Keep chilled.


Tried this recipe?Let us know how it was!

Learn more about all the good turmeric (and other spices) does your body in these posts:

Turmeric benefits weight-loss (coming soon)

Ginger benefits weight loss, digestion, and morning sickness

Turmeric health benefits (coming soon) 

Turmeric Recipes: Savory Entrees

This Bon Appetit recipe does turmeric right in this healthy salmon with carrot salad recipe. The Omega 3 fats and turmeric work double time to reduce inflammation and promote weight loss. You can include the cucumber-yogurt sauce for more taste or exclude for simplicity.

Salmon with Cucumber–Yogurt Sauce and Carrot Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Servings 4 servings


Turmeric Carrot Salad

  • 1/2 teaspoon cumin seeds
  • 3/4 teaspoon ground turmeric (note: adjusted recipe to add more)
  • 1 large carrot, shredded
  • 1 1/2 tabblespoons chopped cilantro,
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice plus more
  • Fine sea salt
  • Freshly ground black pepper

Cucumber-Yogurt Sauce (optional; can include for more taste or exclude for simplicity)

  • 1/2 cup plain greek yogurt
  • 1 small gralic clove, grated
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 cucumber, peeled, thinly sliced
  • Fine sea salt
  • Freshly ground pepper


  • 1 1/2 pounds salmon, preferably wild-caught sockeye or king, skin on, cut into 5 fillets
  • Fine sea salt
  • Freshly ground pepper
  • Cooking spray, or 1 tablespoon neutral oil, such as grapeseed, plus more for drizzling
  • Flaky sea salt


For the turmeric carrot salad

  • Toast cumin seeds in a small dry skillet over medium heat, about 1 minute.
  • Add turmeric for the last 15–20 seconds and toast until fragrant.
  • Combine toasted spices, carrot, cilantro, oil, and 1 Tablespoon of lemon juice in a medium bowl. Toss and season with fine sea salt, pepper, and lemon juice.
  • Do Ahead: Carrot salad can be made up to 8 hours ahead; store in an airtight container and chill.

For the cucumber-yogurt sauce (optional)

  • Combine yogurt, garlic, lemon zest, and lemon juice in a medium bowl.
  • Fold in cucumber and season with fine sea salt and pepper.
  • Do Ahead: Sauce without cucumber can be made up to 1 day ahead; store in an airtight container and chill.

For the salmon and assembly

  • Season salmon with fine sea salt and pepper.
  • Heat cooking spray or 1 tablespoon of neutral oil in a large ovenproof skillet over medium-high.
  • Cook salmon, skin side down, undisturbed, until salmon skin is crisped and browned, 3–4 minutes. Gently turn fillets and cook until salmon is just opaque at the center, 1–2 minutes for medium rare.
  • Divide fillets among plates, skin side up, and serve with cucumber-yogurt sauce and carrot salad. Drizzle with neutral oil and sprinkle with flaky sea salt.
Tried this recipe?Let us know how it was!

Adding turmeric to your eggs is a great way to sneak the fat-busting spice in. The eggs will look bright yellow and appealing, they’ll burn fat, but they won’t taste any different.

But if you don’t eat eggs, here’s a great tofu scramble recipe with turmeric and pesto from The Kitchn. The scramble is tasty on its own, so consider the pesto sauce optional if you want to save time and simplify.

Popeye Pesto Tofu Scramble

Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Course Breakfast, Side Dish
Servings 3 servings


Pesto (makes about 1/2 cup; Optional)

  • 1 clove garlic smashed
  • 1/4 cup walnuts toasted * (See recipe notes)
  • 1 cup fresh basil leaves
  • 5 tablespoons olive oil plus more to thin if necessary
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt plus for more seasoning
  • 3 tablespoons grated parmesan cheese, optional (leave out for a vegan scramble)

Turmeric Tofu Scramble:

  • 14 ounces extra-firm tofu
  • 2 tablespoons olive oil
  • 1/2 cup chopped yello onion (from about 1/2 onion)
  • 3/4 teaspoon turmeric (note: adjusted recipe to add more)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • Few grinds black pepper
  • 1 cup chopped spinach leaves
  • 3-4 warmed whole wheat or corn tortillas, optional for serving


For the pesto:

  • In the bowl of a food processor or blender, pulse the garlic and walnuts for 10 to 20 seconds, or until broken down and chunky.
  • Add the basil, oil, lemon juice, salt, and pepper, and process until smooth, 1 to 2 minutes.
  • Add the Parmesan and quickly pulse just until combined. Taste and season with additional salt if you’d like. If the pesto is too thick, add more olive oil, 1 tablespoon at a time.
  • The pesto can be stored in the fridge for up to a week. This recipe makes enough for two separate scrambles.

For the scramble:

  • Pat the tofu dry and wrap in a few layers of clean paper towels. Place the tofu between two dinner plates and weight the top with something heavy (I use a can of tomatoes).
  • Let sit for 10 minutes to press out the excess liquid.
  • Place the pressed tofu in a small bowl and mash up with a fork.
  • Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, 4 to 5 minutes.
  • Add the tofu, turmeric, garlic powder, salt, and pepper, and cook until fragrant, about 1 minute.
  • Fold in 1/4 cup pesto and spinach, and cook until spinach has just wilted. Taste and season with additional pesto, salt, or pepper. Enjoy warm with tortillas or toast.


* See these instructions for toasting walnuts.
Leftover tofu scramble can be covered and stored in the fridge for up to 5 days.
Tried this recipe?Let us know how it was!

Get 5 more easy hacks for sneaking health-boosting turmeric into your meals with this free PDF gift! 

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Nagina Sethi Abdullah, BA, MBA

Nagina Abdullah is a health coach for middle-aged women and professionals. She coaches women to boost their metabolism naturally, shed pounds and keep them off. Her work with weight loss clients led to the creation of Masala Body, an online weight loss platform that provides an easy and accessible system that helps women sustainably lose weight. She has helped over 1200 women successfully lose from 10-80 lbs and create a sustainable lifestyle change. Nagina earned her degree in Molecular and Cell Biology from UC Berkeley.

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