Ginger Turmeric Carrot Soup
Warm up your evenings with a bowl of Ginger Turmeric Carrot Soup, a delicious and nourishing soup perfect for chilly days.
Equipment
- Large pot
- Blender (immersion or countertop)
- Knife and cutting board
- Measuring cups and spoons
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh turmeric or ground turmeric
- 4 cups carrots, peeled and chopped (about 1 lb or 450g)
- 4 cups vegetable broth (or chicken broth)
- 1 cup coconut milk (optional for creaminess)
- Salt and pepper to taste
- Fresh herbs for garnish (like cilantro or parsley)
Instructions
Sauté the Aromatics
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Tip: Stir occasionally to ensure the onions don’t brown.
Add Garlic and Spices
- Stir in the minced garlic, grated ginger, and turmeric. Cook for another minute until fragrant.
Cook the Carrots
- Add the chopped carrots and vegetable broth to the pot. Bring the mixture to a boil, then reduce to a simmer.
- Let it simmer for 20-25 minutes, or until the carrots are tender.
- Tip: Keep a watchful eye; you want your carrots to be soft but not mushy.
Blend and Season
- Remove the pot from heat. If using an immersion blender, blend until smooth. Alternatively, transfer the soup in batches to a countertop blender.
- Stir in coconut milk if desired for extra creaminess.
- Tip: Taste and adjust seasoning with salt and pepper before serving.
Serve and Garnish
- Ladle the soup into bowls and sprinkle with fresh herbs. Enjoy the vibrant color and the warming aroma that fills your space.
Notes
Pro tips