Healing Carrot Soup with Turmeric and Ginger
A warming soup loaded with healing nutrients for a comforting fall evening.
Servings: 2
Cost: $10
Equipment
- Baking sheet
- Parchment paper
- Blender or immersion blender
Ingredients
- 4 carrots peeled and chopped
- 1 parsnip peeled and chopped
- 1 yellow onion roughly chopped
- 4 garlic cloves crushed
- 2 teaspoons virgin coconut oil
- 3 cups low sodium vegetable broth warm
- 1 teaspoon turmeric powder
- cracked black pepper
- 1- inch knob fresh ginger peeled and grated
- juice from ½ of a lemon
- pinch cayenne pepper
- fresh parsley and Greek yogurt, black sesame, coconut flakes, to serve
Instructions
- Preheat the oven to 350ºF.
- Line a baking sheet with parchment paper. Add the carrots, parsnip, onion, and garlic, then season with turmeric and cayenne, drizzle with coconut oil, and toss to coat evenly.
- Roast for 15 minutes, then remove from the oven and transfer into a blender with the vegetable broth, lemon juice, and ginger.
- Blend the ingredients until smooth and creamy.
- Pour the soup into serving bowls, garnish with fresh parsley, sesame seed, and coconut flakes, drizzle with Greek yogurt ,and serve warm.
Notes
Slowly simmered vegetables over low heat results in a mineral-rich soup, while lightly roasting or steaming the vegetables preserves their antioxidants, anti-inflammatory compounds, and most of their vitamins. I made my soup with lightly roasted carrot and garlic for an intense flavor and spiced it up with turmeric and ginger.
Feel free to use any other root vegetables you like.