Nutrition,  Recipes

GINGER, TURMERIC SPICED SPRING CARROT SOUP RECIPE

This bright, vibrantly spiced soup is velvety smooth and light. It’s the essence of spring kicked up with a hit of heat, a little sunshine in a bowl.

Ingredients

  • 2 Tablespoons coconut oil
  • 2 to 3 small green onions, white and light green parts only, cleaned and chopped
  • 1 or 2 cloves of garlic, minced
  • 1-inch piece of ginger, peeled and grated
  • A pinch of red pepper flakes
  • 1 ½ pounds young carrots, sliced 1/2 inch thick
  • 1 tsp fine sea salt
  • ¼ tsp ground cinnamon
  • 1-inch piece of turmeric root, peeled and grated (or use ½ tsp ground)
  • Freshly ground pepper to taste
  • 4 cups (1 quart) filtered water
  • ¼ cup plain yogurt or full fat coconut milk for serving
  • Chopped flat leaf parsley or carrot fronds for garnish

Instructions

  1. Melt coconut oil in a medium saucepan over medium heat. Sweat the green onions, garlic, minced ginger, and pepper flakes for 1 to 2 minutes or just until glossy. Do not brown or develop color.
  2. Add carrots, salt, cinnamon and turmeric and cook another 1-2 minutes, stirring occasionally. Add water and bring to a boil. Reduce heat, and simmer until carrots are very soft, 20-25 minutes.
  3. Puree soup in batches in a high speed blender.
  4. If serving cold, chill soup for at least 3-4 hours or overnight.
  5. Divide soup between 4 to 6 bowls and place a spoonful of yogurt or drizzle of coconut milk in center of each and finish with chopped parsley or carrot fonds and a pinch of additional salt and freshly ground pepper if desired.

Notes

Gluten-Free, Grain-FreePaleoVegan (use coconut milk instead of yogurt to finish the soup)

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