This immune boosting Ginger and Turmeric Carrot Soup is simple and easy to make, creamy, satisfying, nourishing and flavorful. Vegan, gluten free and low calorie.
To complement the sweetness of the carrot I love to add heat, you could easily do that with chilies but I prefer ginger in this case. It has a lovely heat to it and is quite peppery if used in larger amounts. I use ginger a lot during winter in all sorts of things ranging from teas and cookies to savory dishes. I think it is one of the most underrated ingredients. In a way, it is understandable since it doesn’t look very spectacular but it comes with so many benefits that you should take advantage off, especially during winter. Gingerol, the bioactive substance in fresh ginger can help with lowering the risk of infections. There is not much more that you can ask from an ingredient really. It offers great taste and helps you fight colds when it’s wet and windy outside - so this carrot soup with ginger and turmeric is a must cook for wintertime.
CARROT WITH GINGER AND TURMERIC SOUP RECIPE
INGREDIENTS
➙500g carrots, grated
➙3 tbsp olive oil, or oil of your choice
➙1 small onion, chopped
➙3 cloves of garlic, roughly chopped
➙1 tbsp grated fresh ginger
➙1 tsp grated fresh turmeric
➙½ tsp black pepper
➙¹/₂ tsp salt
➙1L hot vegetable stock
INSTRUCTIONS
Peel and grate the carrot, chop the onions and garlic. Saute the onions over medium heat in a pan with 3 tbsp of oil. Once they are translucent and soft add the garlic, ginger, turmeric. carrots and seasoning.
Saute everything for another 2-3 minutes over medium heat. Add the hot vegetable stock, bring to a boil and simmer for 5 minutes.
Puree the soup with an immersion blender or use a free standing blender and do it in batches. Serve with some toasted pumpkin seeds, red pepper flakes, and fresh coriander if you want.
