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Fall flavors: Carrot, Turmeric and Ginger Soup

Updated: Oct 23, 2020

October blows in almost as quietly as summer left. We are beginning to break out our sweaters and jackets, so our diet is changing along with our wardrobe. Farm stands are selling more roots than we know what to do with. Well...let me clarify…more roots…but I know what to do with them...SOUP. One of my favorite easy dinners is a carrot, ginger, turmeric soup. Thankfully this year I had a good carrot crop, so I am already prepared. This soup is full of anti-inflammatory ingredients and bold flavors. Perfect to pair with the changing weather. All you need is a bunch of carrots, turmeric, ginger and onion. The rest is up to you! I use veggie broth as my liquid, but you can use any broth you like or even water. I also top mine with some coconut milk, but if you don’t like it or don’t have it just leave it off!


Ingredients:

2 tbsp vegetable oil

2in. piece ginger, grated

2 garlic cloves, chopped

1in. piece fresh turmeric, grated OR 2 tsp turmeric, ground

1 med. onion, roughly chopped

3-4 medium carrots, roughly chopped

4cups veggie stock (or water or chicken stock)

Optional, but encouraged:

1 can coconut milk

2 sticks celery, roughly chopped

1 bay leaf

1 cup butternut squash

2 celery sticks

1/4 fennel bulb, chopped

The garnish (pick however many you like)

Handful cilantro leaves, ripped up

4 tsp sesame oil

Coconut milk, 1 splash

Pumpkin seeds

Walnuts (smashed)


To make the soup first chop/grate up everything: carrots, onion, ginger and turmeric. The smaller you chop the quicker they will cook. Sauté the onion in a large pot with some oil until its translucent and fragrant. Then add in the garlic. Once that has started to smell like an Italian restaurant add in the carrots. This is where you can get crazy: add some fennel, butternut squash, celery and/or bay leaves. Cook for a few minutes. Now you will add in your liquid (water or broth maybe a splash of coconut milk). This is where the carrot will be cooked until soft (about 15-25 minutes). Then blend it all together! Make sure to take out the bay leaf if you threw one in. You can use an immersion blender or transfer over to a stand blender. Once blended serve and top with garnish. Be creative! Use coconut milk, pumpkin seeds, sesame oil or nuts.


#flavor #soup #fall #recipes

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