Carrot Turmeric Wellness Soup
This is my go-to health reset soup, loaded with vibrant carrots and balanced by the anti-inflammatory benefits of turmeric. Its mellow flavor serves as a base for endless garnish possibilities, from spiced cashews to herbs, olive oil, or a squeeze of lime. It’s the perfect soup to freeze and enjoy any time you need a boost of nourishment.
Equipment
- Heavy-Bottom Soup Pot
- blender immersion blender
- Wooden spoon or spatula
- Measuring spoons and cups
- Knife
- cutting board
- ladle
Ingredients
- 2 pounds Carrots peeled and sliced
- 2 tbsp Coconut Oil
- 1 Yellow Onion medium, peeled, sliced
- ginger 1 inch knob, peeled and sliced
- 2 cloves garlic minced
- 2 tsp Turmeric powder
- 5 cups Vegetable Stock low salt, or unsalted
- sea salt and black pepper to taste
- 1 batch cashews spiced honey (optional)
Garnish Suggestions
- Thai basil leaves fresh
- Extra virgin olive oil
- Lime wedges fresh for squeezing
- Cilantro fresh leaves
- Mint fresh leaves
- yogurt
Instructions
- Sauté the aromatics: In a heavy-bottomed soup pot, heat the coconut oil over medium heat. Once shimmering, add the onions, garlic, and ginger. Cook, stirring occasionally, until the onions turn translucent, about 10 minutes.1 Yellow Onion, 2 cloves garlic, 2 tbsp Coconut Oil
- Cook the carrots: Add the carrots, season with a pinch of salt, and turn the heat to medium-high. Sauté the carrots until they begin to brown slightly, about 5 to 8 minutes. Lower the heat to medium, stir in the turmeric, and toast for 1 minute.2 pounds Carrots, sea salt and black pepper
- Simmer the soup: Add half the vegetable stock and a pinch of salt. Bring the mixture to a simmer over medium-high heat and allow it to reduce for about 5 minutes. Pour in the remaining stock, bring to a boil, then reduce to a simmer. Cover and cook until the vegetables are soft, about 15 minutes.
- Blend the soup: Remove the pot from the heat and let it cool slightly. Using a blender (or an immersion blender), puree the soup until smooth and emulsified. Taste and adjust the seasoning with salt and pepper.
- Reheat and serve: Reheat the soup gently before serving. Garnish with Spiced Honey Cashews and your choice of herbs, lime, or yogurt.
Notes
Blend in Batches for Safety: When blending hot soup, allow it to cool slightly and blend in small batches to prevent any spills or pressure build-up. Alternatively, use an immersion blender directly in the pot for convenience.
Achieve Ultra-Creamy Texture: For a smoother, velvety consistency, strain the soup after blending using a fine mesh sieve or chinois.
Nut Allergy Substitute: If serving someone with a nut allergy, replace the spiced cashews with toasted pumpkin seeds or sunflower seeds.
Nutrition
Calories: 184kcalCarbohydrates: 29gProtein: 3gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 1333mgPotassium: 799mgFiber: 7gSugar: 14gVitamin A: 38515IUVitamin C: 16mgCalcium: 86mgIron: 1mg
Tried this recipe?Mention @nyeshajoyce or tag #nyeshaarrington!