Carrot Ginger Turmeric Soup
This is the perfect cold weather soup! It’s hearty, filled with nutrients, easy to make and the ideal color for fall. The best part is that you can make changes to it if desired i.e. adding coconut milk to make it creamier or adding other spices for more flavor, etc.!
- 5 medium carrots peeled and diced into small pieces
- 1 small white onion diced
- 4 cloves garlic minced
- 1- inch piece of fresh ginger finely grated
- 1-2 tsp. ground turmeric can also use fresh if desired
- 4 cups vegetable broth or vegetable stock
- Olive oil
- 1 tbsp. lemon juice
- Canned coconut milk
- Black or white sesame seeds optional; I used Everything But The Bagel Seasoning from Trader Joe’s
- Heat a large pot with about 1 tbs. of olive oil on low-medium heat. Add diced onions and sauté for a few minutes until they are simmering and translucent.
- Add garlic, turmeric and ginger and sauté for another minute or so.
- Then add the diced carrots and sauté for another 2 minutes. You want the carrots to be coated in the spices and oil.
- Add the liquid of choice to the pot and simmer for about 20-25 minutes or until the carrot are cooked (a fork can easily be poked through).
- Using a blender or a stick blender, blend the soup until desired consistency. Stir in lemon juice.
- Garnish with a drizzle of coconut milk and some sesame seeds. I used Everything But The Bagel Seasoning and it was so good!
To make it creamier, you can add about ½ cup to 1 cup heavy cream or whole milk or coconut milk (for a dairy-free option). To make it low FODMAP, omit the garlic and onion and add scallions (not the white part), leek leaves or chives instead. Inspired by: http://laurencariscooks.com/warming-carrot-ginger-turmeric-soup/