Description
A nourishing and comforting carrot soup infused with ginger and turmeric, perfect for any season.
Ingredients
Scale
- 1 lb (about 4–5 medium) carrots, peeled and chopped
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric)
- 4 cups vegetable broth (or chicken broth)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional toppings: Chopped cilantro or parsley, a swirl of coconut milk or yogurt, croutons or toasted seeds for crunch
Instructions
- Start by heating the olive oil in a large pot over medium heat. Toss in the diced onions and sauté them for a few minutes until they turn translucent.
- Once the onions are softened, add the minced garlic, grated ginger, and grated turmeric. Stir everything together and let it cook for about 1-2 minutes.
- Next, add the chopped carrots to the mixture. Stir them well, coating the carrots with the fragrant oils and spices. Let them cook for about 5 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for around 25 minutes, or until the carrots are tender.
- After the carrots are fork-tender, remove the pot from the heat. Use an immersion blender to puree the soup until it reaches your desired smoothness.
- Finally, season with salt and pepper to taste. For a creamier texture, you can swirl in some coconut milk or a dollop of yogurt before serving.
Notes
This soup is versatile; feel free to modify it based on your pantry. It can also be made vegan by using vegetable broth and plant-based toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg