Carrot, Ginger, & Turmeric Soup
Equipment
Ingredients
- 2 tablespoons coconut oil
- 1 large garlic clove finely grated
- 1 inch piece of ginger peeled and grated
- ½ tsp ground turmeric
- ¼ tsp ground cinnamon
- ¼ tsp ground coriander
- 1 lb. carrots chopped into 1-inch pieces
- 1 teaspoon fine sea salt
- 4 cups water
- ¼ cup plain yogurt for serving optional
- Freshly ground pepper to taste
Instructions
- In a large pot or Dutch oven, heat the coconut oil over medium heat.
- Add the ginger, turmeric, garlic, and spices until fragrant, stirring constantly and making sure not to brown.
- Add carrots pieces and salt, stir to coat. Add water and bring to a boil, then lower and simmer until carrots are tender, about 20-25 minutes.
- Purée soup in a high speed blender until smooth, working in batches if necessary.
- If serving warm, return to pot to reheat before serving.
- If serving chilled, transfer to the refrigerator to chill for at least 4 hours. Serve with yogurt and freshly ground pepper to top if desired.
Nutrition
Calories: 118kcalCarbohydrates: 13gProtein: 2gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 679mgPotassium: 405mgFiber: 3gSugar: 6gVitamin A: 18960IUVitamin C: 7mgCalcium: 68mgIron: 1mg
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