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Creamy Ginger Turmeric Carrot Soup

creamy ginger turmeric carrot soup - featured image
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A cozy, creamy soup featuring fresh ginger, earthy turmeric, and sweet roasted carrots, perfect for fall comfort food. This easy recipe blends simple ingredients into a silky, nourishing bowl of warmth.

Ingredients

Scale
  • 2 pounds (900g) fresh carrots, peeled and chopped
  • 2 tablespoons fresh ginger, peeled and finely grated
  • 1 teaspoon turmeric powder (or 1 tablespoon fresh grated turmeric)
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups (1 liter) vegetable broth, low-sodium recommended
  • 1 cup (240ml) full-fat coconut milk
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: fresh cilantro, toasted pumpkin seeds, coconut cream swirl

Instructions

  1. Peel and chop the carrots into roughly 1-inch pieces. Chop the onion finely, mince the garlic, and grate the fresh ginger.
  2. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
  3. Add garlic and grated ginger, stirring frequently until fragrant, about 1-2 minutes. Avoid burning the garlic.
  4. Sprinkle in turmeric powder and stir constantly for about 1 minute to toast and awaken its aroma.
  5. Add chopped carrots and vegetable broth. Stir and bring to a boil over medium-high heat.
  6. Reduce heat to a gentle simmer, cover, and cook until carrots are fork-tender, about 20-25 minutes.
  7. Remove from heat and puree the soup using an immersion blender until smooth. Alternatively, blend in batches in a regular blender, leaving a vent for steam.
  8. If soup is too thick, add more broth or water to reach desired consistency.
  9. Stir in coconut milk and fresh lemon juice. Season with salt and freshly ground black pepper to taste.
  10. Serve warm, garnished with fresh cilantro, toasted pumpkin seeds, or a swirl of coconut cream if desired.

Notes

Toast the turmeric powder in oil to enhance its flavor and aroma. Use fresh ginger for a brighter taste. Blend carefully to avoid burns. Adjust thickness by adding broth or simmering uncovered. Soup tastes better the next day. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: carrot soup, ginger soup, turmeric soup, creamy soup, fall recipes, vegan soup, dairy-free soup, comfort food

Find it online: https://tastypierecipes.com/creamy-ginger-turmeric-carrot-soup-recipe-easy-comfort-food-for-fall/