Gluten Free Carrot Ginger Turmeric Soup
It seems like every year when the temperatures start to drop, we see a rise in sniffles and colds.
This Carrot Ginger Turmeric Soup is not only delicious but it is also packed with health benefits. Studies show that both ginger and turmeric can help improve the immune system, reduce inflammation, and help with pain relief. I used Bare Organics Organic Turmeric Root Powder which is Organic • Gluten Free • Vegan • Non-GMO • Keto & Paleo Friendly. Carrots are a good source of vitamins B6 and C which also help with immune health.
This soup is all I want to eat when I am under the weather, it is like my body knows what it needs. But better yet, it is good for keeping me above the weather (is that a thing?) in the first place.
Here are the ingredients:
1 tablespoon coconut, avocado, or olive oil
1-pound carrots, peeled and chopped
1 white onion, diced
Kosher or fine sea salt
3 garlic cloves, grated
2 tablespoons grated fresh ginger
1 tablespoon Bare Organics Organic Turmeric Root Powder
4 cups gluten-free vegetable broth
Freshly ground black pepper
Optional for serving:
Coconut cream
Chili crisp
Toasted pine nuts
Cilantro
Heat oil in a large pot over medium heat. Add the carrots and onion with a pinch of salt. Cook for about 6 minutes or until the onion is soft and translucent. Add the garlic, ginger, and turmeric and cook, stirring for 1-2 minutes or until fragrant.
Add the vegetable broth, bring to a boil, cover, reduce heat, and simmer for about 20 minutes or until the carrots are soft.
Blend the soup until smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.
Serve with desired toppings.
There you have it, a healthy and delicious soup to keep you well and cozy as the seasons change!
For more soup recipes, go HERE.
Carrot Ginger Turmeric Soup
Ingredients
- 1 tablespoon coconut , avocado, or olive oil
- 1- pound carrots , peeled and chopped
- 1 white onion , diced
- Kosher or fine sea salt
- 3 garlic cloves , grated
- 2 tablespoons grated fresh ginger
- 1 tablespoon Bare Organics Organic Turmeric Root Powder
- 4 cups gluten-free vegetable broth
- Freshly ground black pepper
Optional for serving:
- Coconut cream
- Chili crisp
- Toasted pine nuts
- Cilantro
Instructions
- Heat oil in a large pot over medium heat. Add the carrots and onion with a pinch of salt. Cook for about 6 minutes or until the onion is soft and translucent. Add the garlic, ginger, and turmeric and cook, stirring for 1-2 minutes or until fragrant. Add the vegetable broth, bring to a boil, cover, reduce heat, and simmer for about 20 minutes or until the carrots are soft.
- Blend the soup until smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.
- Serve with desired toppings.
Nutrition
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