Teresa's Recipes
Vibrant Carrot and Turmeric Soup
This vibrant and flavorful carrot and turmeric soup is more than just a dish; it’s a warm embrace in a bowl! Bursting with the earthy sweetness of carrots, the golden hue of turmeric, and the aromatic zest of ginger and garlic, this soup is a nourishing delight that will invigorate your senses. Packed with nutrients and spices, it’s perfect for cozy evenings or as a wholesome starter for any meal. Originating from ancient culinary traditions where turmeric was revered for its medicinal properties, this soup brings a touch of heritage to your table.
Ingredients
- 4 cups, chopped Carrots
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 1 tablespoon, grated Fresh ginger
- 2 teaspoons Turmeric powder
- 4 cups Vegetable broth
- 1 cup Coconut milk
- 2 tablespoons Lime juice
- 1/4 cup, chopped (for garnish) Fresh cilantro
- to taste Salt
- to taste Black pepper
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 280
- Fat: 20g
- Carbs: 30g
- Protein: 4g
- Sodium: 800mg
- Sugar: 6g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, minced garlic, and grated ginger. Sauté for 3-5 minutes until fragrant and the onions are translucent.
- Stir in the chopped carrots and turmeric powder, mixing well to coat the carrots with the spices.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the carrots are tender.
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending in batches.
- Return the blended soup to the pot and stir in the coconut milk and lime juice. Season with salt and pepper to taste.
- Simmer for an additional 5 minutes to heat through.
- Serve hot, garnished with fresh cilantro leaves.
Tips
- For an extra kick, add a pinch of cayenne pepper or red pepper flakes while sautéing the onions.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Serve with a slice of crusty bread or a sprinkle of toasted pumpkin seeds for added texture.