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Carrot Ginger Soup with Quinoa

By Gluten Free & More

Updated Jun 26, 2018, Published Feb 13, 2014

GFGluten FreeDFDairy FreeEFEgg FreeNFNut FreeRSRefined Sugar FreeSFSoy FreeVGVegetarianVNVegan

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 ½ pounds carrots (about 5 large), chopped
• 2 medium turnips, chopped
• 1 medium red onion, chopped
• 1 medium shallot, diced
• 2 teaspoons fresh ginger, minced
• 3 cups vegetable broth
• 3 cups water
• ½ cup dry quinoa
• 1 ½ teaspoons sea salt
• 1 teaspoon black pepper
• ½ teaspoon turmeric
• ¼ teaspoon cayenne pepper

Directions

1. Heat the oil in a medium sauce pan over medium-high heat.
2. Add the carrots, turnips, onion, and shallot and cook until the vegetables have started to soften, about 5-7 minutes.
3. Add the ginger and cook for another minute.
4. Pour the broth and water over the vegetables.
5. Stir in the quinoa, salt, pepper, and spices.
6. Bring the soup to a boil, cover, and reduce to a simmer for 20 – 30 minutes.
7. Transfer the soup to a blender and blend on high until completely smooth. (Use caution when pureeing hot liquids.)
8. Return to the pot, taste, and adjust seasonings if necessary.

Servings

Serves 4-6