Description
This vibrant Carrot Soup with Ginger and Turmeric is a flavorful and healthy meal option. The combination of sweet carrots, spicy ginger, and earthy turmeric creates a comforting soup that is perfect for any occasion.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 pounds carrots, peeled and sliced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Optional Toppings:
- Fresh cilantro
- A swirl of coconut milk
- Red pepper flakes
Instructions
- Heat the olive oil: In a large pot over medium heat, heat the olive oil.
- Sauté onion: Add the chopped onion and sauté for 4–5 minutes until softened.
- Add ginger and turmeric: Stir in the ginger and turmeric and cook for another minute until fragrant.
- Cook carrots: Add the sliced carrots and vegetable broth, bring to a boil, then reduce heat and simmer for 20–25 minutes until the carrots are very tender.
- Puree the soup: Remove from heat and use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Stir in coconut milk and lemon juice: Stir in the coconut milk and lemon juice.
- Season and serve: Season with salt and pepper to taste. Return the soup to the stove and heat through if needed. Serve warm with optional toppings.
Notes
- For a spicier version, add a pinch of cayenne or fresh chili while cooking.
- If using low-sodium broth, adjust the salt accordingly.
- This soup freezes well for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 9g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
