It’s 5 degrees!! I love a healthy soup, especially when the weather has a below Zero wind chill!!! Not only is this soup hearty and healthy, but it’s full of anti-inflammatory ingredients like ginger, turmeric and carrots. This soup is also bursting with flavor. Ginger and garlic give the soup a fresh kick, while carrots and coconut milk make it rich and creamy. You’re sure to feel cozy and comforted after a warm bowl of this easy to make soup. This recipe only makes 4 cups, I always double this recipe.
Carrot and Ginger Soup
Serve Yields 4 cups (I would double the recipe)
1–2 tablespoons olive oil
1 cup onion, diced
1 tablespoon fresh turmeric, thinly sliced
1 tablespoon ginger root, thinly sliced
4 garlic cloves, roughly chopped
3 cups chicken or veggie broth
1 lb carrots, sliced into 1/4-inch rings (for quick cooking) 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.
Garnish ideas…. a swirl of coconut milk, cilantro or mint or micro greens, rroasted chick peas.
- 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 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. Adapted from: Modern Proper
