Description
This soothing and nourishing soup is packed with anti-inflammatory ingredients like ginger, turmeric, and carrots. Creamy, comforting, and full of flavor, it’s perfect for boosting immunity and warming you up on chilly days!
Ingredients
Scale
- 1 tbsp olive oil (or coconut oil)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp turmeric powder (or 1 tbsp fresh turmeric, grated)
- 4 large carrots, peeled and chopped
- 3 cups vegetable broth
- 1 can (400 ml) coconut milk
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (enhances turmeric absorption)
- 1/2 tsp cumin (optional, for extra depth of flavor)
- Juice of 1/2 lemon (for brightness)
Instructions
1. Sauté Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté until soft (about 3 minutes).
- Stir in garlic, ginger, and turmeric, and cook for 1 more minute until fragrant.
2. Cook the Soup
- Add carrots, vegetable broth, salt, black pepper, and cumin (if using).
- Bring to a boil, then reduce to a simmer and cook for 20 minutes, until carrots are tender.
3. Blend & Finish
- Use an immersion blender (or transfer to a regular blender) and blend until smooth.
- Stir in coconut milk and lemon juice. Adjust seasoning if needed.
4. Serve & Enjoy
- Ladle into bowls and garnish with fresh cilantro, pumpkin seeds, or a drizzle of coconut milk.
Notes
- Boost absorption: Black pepper helps activate curcumin in turmeric—don’t skip it!
- For extra creaminess, add ½ cup of soaked cashews before blending.
- Make it spicy: Add a pinch of cayenne pepper for extra warmth.
- Storage: Keeps 4 days in the fridge or 3 months in the freezer.