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Carrot Ginger Turmeric Soup

Carrot, Ginger and Turmeric Soup


  • Author: Erica Jones MHS

Ingredients

Scale
  • 1 tbsp. butter
  • 1/2 a red onion (chopped)
  • 2 1/2 to 3 cups of chicken broth (or more for a more thin consistency)
  • 1 lb. carrots (chopped)
  • 1 tbsp. freshly grated ginger
  • 1 tbsp. freshly grated turmeric (or 1 1/2 tsp. ground turmeric)
  • 1 cup of canned coconut milk
  • Sea salt and pepper to taste

Instructions

  1. Add the butter to a large pot and melt over medium high heat. Once hot, add the onions.
  2. Once the onions are soft, add in the broth, carrots, ginger and turmeric powder (if using – if you’re using fresh turmeric, we’ll add that to the blender later. Too much heat can denature its health and beauty benefits).
  3. Cover the pot with a tight fitting lid and bring everything to a boil.
  4. Lower the heat to simmer and continue to cook until the carrots are tender when speared by a fork.
  5. Once the mixture is cool enough to handle, carefully ladle into a high powered blender and add the turmeric. Be sure to be careful! Blend the mixture until smooth, starting slowly and then increasing the speed.
  6. Once the soup is a very smooth texture, transfer it back to the pot and heat over low/medium heat.
  7. Stir in the coconut milk, taste for seasoning and add sea salt and pepper to taste. Serve as an entree or as an accompaniment to another dish.