Description
Glowing Carrot Ginger Soup with turmeric and Coconut Milk is light, luscious, earthy and flavorful. Vegan and adaptable!
Ingredients
Units
Scale
- 1 tablespoon coconut oil ( or ghee or olive oil)
- 1/2 cup chopped shallot ( 2 shallots, or 1/2 an onion)
- 1–2 tablespoons chopped, peeled turmeric (see notes)
- 2 tablespoon chopped, peeled ginger root
- 4 garlic cloves, rough chopped
- 4 cups veggie broth ( or sub carrot juice- see notes!)
- 1 lb chopped carrots
- 1/2 teaspoon salt, then more to taste
- 3/4 – 1 can of coconut milk, saving some for swirling if you want. (See notes for substitutions)
- 1 teaspoon yellow curry powder (optional)
- 1/2 teaspoon apple cider vinegar,
- 1 teaspoon maple syrup
- Pinch or two cayenne, to taste
- garnish with mint, cilantro or edible flowers
Instructions
- Peel and chop shallots, turmeric, ginger and garlic.
- Chop the carrots into ½ inch rings, no need to peel if scrubbed.
- Heat oil in a large pot, over medium heat.
- Add shallots, turmeric root and ginger and sauté until golden, about 3-4 minutes. (see notes if using ground turmeric) Add garlic and continue cooking, stirring about 2 minutes.
- Add veggie stock and carrots and salt.
- Bring to a boil, cover, turn heat down and simmer until carrots are tender, 15-20 minutes.
- Let it cool a bit, then blend in batches until very smooth and velvety.
- Place the soup back in a pot, over low heat and add coconut milk and curry, vinegar and maple. Taste, adjust salt. Add cayenne for a little heat. See notes.
- Serve with fresh herbs and coconut milk swirls.
Notes
If using ground turmeric add it when you add the curry powder. It is much more intense in flavor than the fresh root, so start with one teaspoon, adding more to taste.
If your soup lakes depth, add a teaspoon or two of miso paste, or soy sauce, or a small veggie bouillon cube.
Sometimes I replace half of the veggie broth with fresh carrot juice, for more carrot flavor.
Substitute coconut milk with ½ cup raw cashews (simmer with the carrots until tender) then blend. You can also use cream or half and half or vegan cream- add to taste.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 261
- Sugar: 10.1 g
- Sodium: 577.1 mg
- Fat: 16 g
- Saturated Fat: 12.7 g
- Carbohydrates: 26.2 g
- Fiber: 5.4 g
- Protein: 6.5 g
- Cholesterol: 3.6 mg