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Carrot Ginger Soup with Turmeric
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Immersion Blender

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1 pound carrots, peeled and chopped
  • 4 cups vegetable broth
  • 1/2 cup coconut milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
  • Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  • Add the ground turmeric and cook for 30 seconds to toast the spice lightly.
  • Add the chopped carrots and vegetable broth. Bring the mixture to a boil, then reduce to a simmer.
  • Cover and simmer for 20 minutes until the carrots are tender.
  • Remove from heat and stir in the coconut milk, salt, and black pepper.
  • Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a countertop blender.
  • Ladle into bowls and top with chopped cilantro before serving.

Notes

If the soup thickens after refrigeration, stir in a splash of vegetable broth or water when reheating to loosen it. For a milder ginger flavor, reduce the amount by half on first try. The coconut milk adds creaminess without dairy, but you can skip it and use extra broth if preferred. Store in airtight containers in the fridge for up to five days.
Course: Soup
Cuisine: American
Equipment: Large Pot, Immersion Blender