Carrot Soup with Ginger and Turmeric
Ingredients
- 2 tablespoon olive oil or coconut oil
- 1 small onion, chopped
- 1 celery rib, chopped
- 2 pounds carrots, peeled and chopped
- 1 medium sweet potato, peeled and chopped
- 1- inch piece fresh ginger peeled and minced or 1 teaspoon ground ginger
- 1- inch piece fresh turmeric, peeled and minced or 1 teaspoon ground turmeric
- 1 orange, freshly squeezed
- 6 cups vegetable broth or chicken broth, plus more if needed
- Salt and ground black pepper to taste
- 3 tablespoons coconut milk, plus more for topping, (optional)
Toppings (optional)
- full-fat coconut milk, red chili flakes, croutons, toasted pistachios.
- Fresh herbs like parsley, thyme or basil.
Instructions
- In a soup pot or Dutch, oven heat the oil over medium heat. Add the onion, celery, carrots and sweet potatoes and saute, stirring frequently for about 4 minutes.
- Add the ginger and turmeric and saute for another 3 minutes or until the onions are translucent and the vegetables look bright and glossy.
- Add the freshly squeezed orange juice and the broth. Stir and bring to a boil. Reduce the heat to low and cover the pan. Simmer until the vegetables are tender, about 20 - 25 minutes.
- Using an immersion blender, puree the soup until smooth. (or puree in batches in a blender or food processor). The soup will be creamy and smooth.
- If using a regular blender or food processor, return the soup to the pot.
- Season to taste with salt and ground black pepper. Simmer for 5 additional minutes. OPTIONAL: If using coconut milk (optional), add it at the same time you add the salt and pepper and allow the soup to simmer on low heat, stirring a few times to make sure nothing sticks to the bottom of the pot.
- Ladle the soup into bowls and garnish with extra coconut milk (optional), toasted pistachios (optional) and bread croutons (optional)
Notes
- If you want to use carrots only, add 2 to 3 additional carrots and skip the sweet potato.
- You can keep the carrots with their peels, if you prefer.
- If using a regular blender: Pour the soup into a blender, close the lid and hold the lid down with a kitchen towel before turning it on. Since the soup is hot, the steam will try to escape. This can cause the lid to fly off and create a hot mess!
- If the soup is too thick, you can add additional broth or coconut milk until you reach your desired consistency.
- To store carrot soup, first cool the soup completely and then store in an airtight container or in a resealable plastic bag in the refrigerator for 4-5 days. Carrot soup also freezes well for up to 3 months.
Nutrition
Calories: 185 kcal, Carbohydrates: 22 g, Protein: 2 g, Fat: 11 g, Saturated Fat: 9 g, Sodium: 1048 mg, Potassium: 602 mg, Fiber: 4 g, Sugar: 11 g, Vitamin A: 25835 IU, Vitamin C: 21.7 mg, Calcium: 66 mg, Iron: 1.4 mg
