Carrot and Ginger Soup with Turmeric

Carrot and Ginger Soup with Turmeric features the earthy sweetness of carrots, the mild heat of ginger, and the aromatic warmth of turmeric. This soup is both comforting and nutritious, offering a delightful option for a cozy night in or a light lunch. Its preparation is straightforward, using just a handful of ingredients to create a flavorful, vegan, and gluten-free meal.

Ingredients

• 1 lb carrots, peeled and chopped
• 1 whole onion, chopped
• 1 inch piece fresh ginger, peeled and chopped
• 1 tsp ground turmeric
• 4 cups vegetable broth
• 1 14 oz can coconut milk
• 1 Tbsp olive oil
• salt
• pepper

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and ginger, sauté for 2 to 3 minutes until onions are translucent.
3. Add chopped carrots, ground turmeric, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until carrots are tender.
4. Remove pot from heat. Using an immersion blender, purée the soup until smooth.
5. Return pot to low heat, stir in coconut milk and add salt and pepper to taste.
6. Serve garnished with a drizzle of coconut milk and a sprinkle of turmeric.

Keywords: Lunch, Carrot, Ginger, Turmeric

Spice Rack: Salt, Pepper, Turmeric

Save this Recipe

---

Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---