Warming Carrot,
Ginger and Turmeric Soup
An inflammation busting carrot, ginger and turmeric soup that's absolutely bursting with fresh, warming flavours! Turmeric is a delicious, fragrant spice, that’s packed with health benefits, but have you ever tried it fresh? Up until I made this soup, I’d only ever used the dried, ground version (which I absolutely LOVE!), but there’s something even more earthy about the fresh version.
Description
Time
30 min
Ingredients
9
Calories
120
INGREDIENTS
- 3 Carrots
- 1 White Onion
- 3 cloves garlic minced
- 1 inch Piece of Fresh
- Ginger finely grated
- 2 inch Piece of fresh Turmeric finely grated
- 4 cups (950ml) Vegetable Stock
- 1 tbsp Lemon Juice
- Canned Coconut Milk (for topping)
- Black Sesame
- Seeds (for topping)
INSTRUCTIONS
- Dice the onion and carrot into small chunks (no need to be precise as everything will be blended at the end), and grate the ginger and turmeric finely.
- Heat a small amount of olive oil in the bottom of a large stock pot and saute the onion for 3 minutes until translucent, then add the minced garlic, turmeric and ginger and saute for another 1 minute.
- Next, add the diced carrot and saute for another 2 minutes. Then add the vegetable stock and simmer for 20-25 minutes until the carrot is cooked through and soft.
- Use a stick blender to blend the soup until it's smooth, or transfer into a standing blender and blend. Stir in the lemon juice, then serve with a swirl of coconut milk and some black sesame seeds.
