Creamy Carrot Soup
A delicious and healthy creamy carrot soup, packed with vitamins and anti-inflammatory ingredients like ginger and turmeric.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 teaspoon ground turmeric
Vegetables and Broth
- 6 large carrots, peeled and chopped
- 4 cups vegetable broth
- to taste salt
- to taste pepper
- 1/2 cup coconut milk (optional) For creamier soup
Garnish
- to taste Fresh cilantro For garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes soft.
- Stir in the minced garlic, grated ginger, and ground turmeric. Cook for another minute until fragrant.
- Add the chopped carrots to the pot, followed by the vegetable broth. Bring the mixture to a boil.
Cooking
- Once boiling, reduce the heat and let it simmer for about 20 minutes or until the carrots are tender.
- Turn off the heat and use an immersion blender to purée the soup until it’s smooth. You can also carefully transfer it to a blender in batches.
- If you like a creamier soup, stir in the coconut milk. Season with salt and pepper to taste.
Serving
- Serve hot and garnish with fresh cilantro.
Notes
This soup is best served warm and can be enjoyed on its own or with crusty bread. For added flavor, you can roast the carrots before adding them to the soup.