Description
A warming and healing Ginger Turmeric Soup made with fresh carrots, aromatic spices, and vegetable broth. This comforting soup combines the anti-inflammatory benefits of ginger and turmeric with a smooth, velvety texture, perfect for a cozy meal or immune boost.
Ingredients
Scale
Vegetables
- 4 large carrots, peeled and chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 inch fresh ginger, peeled and grated
Spices
- 1 teaspoon ground turmeric or 1 tablespoon fresh turmeric root, grated
Liquids
- 4 cups vegetable broth
Oils
- 2 tablespoons olive oil
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, grated ginger, and turmeric. Cook, stirring occasionally, until the onion is translucent and the mixture is fragrant, about 5 minutes.
- Add carrots and broth: Stir in the chopped carrots and pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer until tender: Let the soup simmer gently for about 20-25 minutes, or until the carrots are very tender and easily pierced with a fork.
- Blend the soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth.
- Serve warm: Return the blended soup to the pot to warm through if needed. Adjust seasoning with salt and pepper to taste, then ladle into bowls and serve hot.
Notes
- For a creamier texture, add a splash of coconut milk or cream after blending.
- You can make the soup ahead and store it in the refrigerator for up to 3 days or freeze for up to 3 months.
- Fresh turmeric root can be substituted with ground turmeric for convenience.
- This soup is naturally vegan and gluten free.