Description
Glowing Carrot Ginger Soup with turmeric is light, luscious, earthy and flavorful. Vegan and gluten-free. This recipe only makes 4 cups, so I usually double the recipe.
Ingredients
Units
- 1–2 tablespoons olive oil, coconut oil, or ghee
- 1 cup onion, diced (or sub 1/2 cup shallots)
- 1 tablespoon fresh turmeric, thinly sliced (see notes fro ground turmeric)
- 1 tablespoon ginger root, thinly sliced
- 4 garlic cloves, roughly chopped
- 3 cups veggie broth
- 1 lb carrots, sliced into 1/4-inch rings (cutting them small=fast cooking time!) roughly 4 cups.
- 3/4 teaspoons salt
- 1/4 teaspoon pepper, more to taste
- 2 teaspoons apple cider vinegar
- 1 teaspoon maple syrup, more to taste
- Pinch or two of cayenne, to taste
- Optional: 1/4-1/2 cup coconut milk, saving some for swirling if you want. (See notes for substitutions)
- Garnish with a swirl of coconut milk if you like and fresh cilantro or mint.
Instructions
- Heat olive oil in a medium heavy-bottomed pot over medium high heat.
- Add onion and sauté until fragrant and softened, about 4-5 minutes. lower heat to medium, add ginger, turmeric, and garlic, and continue sauteeing for 2 minutes.
- Add veggie stock and carrots, salt and pepper.
- Bring to a boil, cover tightly, turn the heat down and simmer gently until carrots are very tender, 15-ish minutes.
- Let cool a bit, and use a high-powered blender and blend until smooth and velvety.
- Place soup back in the pot over low heat. For extra richness, stir in some coconut milk- or just use it as a garnish. Stir in the apple cider vinegar and maple syrup and optional cayenne for a little heat. Taste, adjust salt, acid, sweetness and heat to your liking. For extra zingy ginger flavor, add a little ground ginger.
- Serve with optional coconut milk swirls.
Notes
If using ground turmeric add it when add the broth. It is much more intense in flavor than the fresh root, so start with ½ teaspoon, adding more to taste at the end.
If your soup lacks depth, add a teaspoon or two of miso paste, soy sauce, or a small veggie bouillon cube.
To make coconut milk swirls- gently heat it first, whisk, then spoon over the soup, swirling with the tip of the soup.
Nutrition
- Serving Size: 1 ¼ cup
- Calories: 151
- Sugar: 12.9 g
- Sodium: 1045.5 mg
- Fat: 5.2 g
- Saturated Fat: 0.8 g
- Carbohydrates: 26 g
- Fiber: 5.4 g
- Protein: 2.4 g
- Cholesterol: 0 mg