Carrot Ginger Turmeric Soup
Servings: 4
Calories: 83kcal
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
Calories: 83kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 80mg | Potassium: 431mg | Fiber: 5g | Sugar: 8g | Vitamin A: 18945IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 0.5mg