Carrot Soup with Ginger and Turmeric
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
45 mins
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Servings
6 servings
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Calories
185 kcal
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Course
Main Course, Soup
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Cuisine
American
Carrot Soup with Ginger and Turmeric
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This creamy Carrot Soup recipe is made with sweet carrots, fresh ginger, turmeric and a secret ingredient that makes this carrot soup filling and more nutritious. Finished with a refreshing citrus touch and the richness of coconut milk, this healthy soup is vegan, gluten-free, low-carb and low-fat.
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Ingredients
- 2 tablespoon olive oil or coconut oil
- 1 small onion, chopped
- 1 celery rib, chopped
- 2 pounds carrots, peeled and chopped
- 1 medium sweet potato, peeled and chopped
- 1- inch piece fresh ginger peeled and minced or 1 teaspoon ground ginger
- 1- inch piece fresh turmeric, peeled and minced or 1 teaspoon ground turmeric
- 1 orange, freshly squeezed
- 6 cups vegetable broth or chicken broth, plus more if needed
- Salt and ground black pepper to taste
Toppings (optional)
- Coconut milk, red chili flakes, croutons, toasted pistachios.
- Fresh herbs like parsley, thyme or basil.
Instructions
- In a soup pot or Dutch, oven heat the oil over medium heat. Add the onion, celery, carrots and sweet potatoes and saute, stirring frequently for about 4 minutes.
- Add the ginger and turmeric and saute for another 3 minutes or until the onions are translucent and the vegetables look bright and glossy.
- Add the freshly squeezed orange juice and the broth. Stir and bring to a boil. Reduce the heat to low and cover the pan. Simmer until the vegetables are tender, about 20 - 25 minutes.
- Using an immersion blender, puree the soup until smooth. (or puree in batches in a blender or food processor). If using a regular blender or food processor, return the soup to the pot. Keep the soup on low heat and add the coconut milk. Season to taste with salt and ground black pepper. Simmer for 5 additional minutes.
- Ladle the soup into bowls and garnish with extra coconut milk (optional), toasted pistachios (optional) and bread croutons (optional)
Notes
- If you want to use carrots only, add 2 to 3 additional carrots and skip the sweet potato.
- You can keep the carrots with their peels, if you prefer.
- If using a regular blender: Pour the soup into a blender, close the lid and hold the lid down with a kitchen towel before turning it on. Since the soup is hot, the steam will try to escape. This can cause the lid to fly off and create a hot mess!
- If the soup is too thick, you can add additional broth or coconut milk until you reach your desired consistency.
- To store carrot soup, first cool the soup completely and then store in an airtight container or in a resealable plastic bag in the refrigerator for 4-5 days. Carrot soup also freezes well for up to 3 months.
Nutrition Information
Show Details
Calories
185kcal
(9%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
9g
(45%)
Sodium
1048mg
(44%)
Potassium
602mg
(17%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
25835IU
(517%)
Vitamin C
21.7mg
(24%)
Calcium
66mg
(7%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 9g | 45% |
| Sodium | 1048mg | 44% |
| Potassium | 602mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 25835IU | 517% |
| Vitamin C | 21.7mg | 24% |
| Calcium | 66mg | 7% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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