Description
This golden turmeric ginger carrot soup is a warm, smooth, and comforting dish featuring a perfect balance of subtle spice and natural sweetness. Ideal for a light lunch or an immune-boosting dinner, it combines fresh ginger, turmeric, and tender carrots in a flavorful vegetable broth, finished with creamy coconut milk for extra richness.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 pound carrots, sliced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 4 cups vegetable broth
- Salt and pepper, to taste
- Optional: coconut milk or cream
Instructions
- Heat the oil: Heat olive oil in a pot over medium heat to prepare for sautéing the vegetables.
- Sauté the onion: Add diced onion and cook for about 5 minutes until softened and translucent, which builds a flavorful base for the soup.
- Add carrots, ginger, and turmeric: Stir in the sliced carrots, grated ginger, and turmeric powder, mixing well to combine the spices and fresh ingredients.
- Add broth and boil: Pour in the vegetable broth, then bring the mixture to a boil to start cooking the carrots through.
- Simmer: Reduce the heat and let the soup simmer gently for 20 to 25 minutes until the carrots are tender and flavors meld.
- Blend until smooth: Carefully blend the soup using an immersion blender or in batches with a countertop blender until creamy and smooth.
- Finish and season: Stir in coconut milk or cream if desired for added richness. Season the soup with salt and pepper to taste before serving.
Notes
- Add a pinch of black pepper to the soup to enhance the absorption of turmeric’s beneficial compounds.
- Garnish with a dollop of yogurt or fresh herbs such as cilantro or parsley for extra flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Global-Inspired
