Description
Learn how to make a delicious Carrot Ginger Turmeric Soup that is bursting with flavor and health benefits. Perfect for a cozy meal on a chilly day!
Ingredients
- 2 Tablespoons (30ml) coconut or extra-virgin olive oil
- 1 large or 2 small cloves of garlic, finely grated
- 1-inch piece of fresh ginger, peeled and grated
- 1-inch piece of fresh turmeric root, peeled and grated (or use 1/2 tsp (3 ml) ground)
- 1/4 tsp (1 ml) ground cinnamon
- 1/4 tsp (1 ml) ground coriander
- 1 lb (454g) carrots, chopped into 1-inch pieces
- 1 teaspoon (5 ml) fine sea salt
- 4 cups (960 ml) (about 1 liter) filtered water
- 1/4 cup (60 ml) plain dairy-free yogurt (I like coconut yogurt here) for serving (optional)
- Freshly ground pepper to taste
Instructions
- In a large saucepan, warm the oil over medium heat and mix in the ginger, turmeric, garlic, and the dry spices, stirring frequently until the aroma is released, about 2 minutes. Be careful not to let them brown.
- Incorporate the carrots and salt, stirring thoroughly to combine. Pour in the water, bring everything to a boil, then reduce the heat to let it gently simmer until the carrots are soft, which should take 20-25 minutes.
- Transfer the mixture to a high-speed blender and blend until it reaches a smooth consistency. If needed, return the soup to the saucepan to gently warm it before serving.
- Ladle the hot soup into bowls and, if you like, garnish with a dollop of yogurt and a sprinkle of freshly ground pepper before serving.
Notes
- For a more robust flavor, consider using extra-virgin olive oil instead of coconut oil.
- Using fresh turmeric root will enhance the soup’s color and flavor compared to ground turmeric.
- Adjust salt to taste and add a splash of lemon juice for a hint of acidity. Customize with spices like cumin or paprika for a unique twist.