Ginger Carrot Turmeric Soup
Equipment
- Slow Cooker
- Immersion Blender
Ingredients
- 8 medium carrots, peeled and chopped
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- 1 teaspoon ground turmeric
- 4 cups vegetable broth
- 1 can (14 oz) full-fat coconut milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Add the chopped carrots, diced onion, minced garlic, grated ginger, turmeric, vegetable broth, coconut milk, salt, and black pepper to the slow cooker.
- Stir once to combine everything evenly.
- Cover and cook on low for 6 hours or on high for 3 hours until the carrots are soft.
- Use an immersion blender to puree the soup directly in the slow cooker until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a countertop blender.
- Taste and adjust salt if needed, then serve warm.
Notes
For a thicker texture, reduce the broth by half a cup before cooking. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen. Skip the coconut milk and use extra broth if you prefer a lighter, broth-based version.
Course: Soup
Cuisine: Asian
Equipment: Slow Cooker, Immersion Blender
Cuisine: Asian
Equipment: Slow Cooker, Immersion Blender