Are you ready to nourish your body and tantalize your taste buds with a bowl of vibrant goodness? Dive into the world of healing flavors with our Anti-Inflammatory Ginger Turmeric Carrot Soup! This vegan delight not only warms you up but also packs a powerful punch of anti-inflammatory properties, thanks to the dynamic duo of ginger and turmeric. In just 40 minutes, you can whip up a comforting soup that serves four, making it perfect for family dinners or meal prep for the week. Trust us, your body will thank you for this deliciously healthy treat!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 carrots, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon turmeric
- 4 cups vegetable broth
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Begin by gathering all your ingredients: olive oil, chopped onion, chopped carrots, minced garlic, grated ginger, turmeric, vegetable broth, salt, pepper, and cilantro for garnish.
- In a large pot, heat the olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and fragrant.
- Next, add the minced garlic and grated ginger to the pot. Stir them into the onions and cook for an additional 2 minutes, allowing the flavors to meld.
- Now, add the chopped carrots to the pot. Stir well to combine all the ingredients. Cook for about 5 minutes, allowing the carrots to soften slightly.
- Sprinkle the turmeric over the carrot mixture and stir to coat the vegetables evenly. Cook for another minute to release the turmeric's flavor.
- Pour in the vegetable broth, ensuring that all the vegetables are submerged. Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 20 minutes, or until the carrots are tender.
- After the carrots are cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, then return it to the pot.
- Season the soup with salt and pepper to taste. Stir well to incorporate the seasonings.
- Once seasoned, ladle the soup into bowls and garnish with fresh cilantro. Serve warm and enjoy your anti-inflammatory ginger turmeric carrot soup!
Tips
- Prep Ahead: To save time, chop your vegetables the night before and store them in the fridge. This way, you can simply toss everything into the pot when you're ready to cook.
- Customize the Spice: If you enjoy a little heat, consider adding a pinch of cayenne pepper or red pepper flakes when you add the turmeric. It will elevate the flavor profile and give your soup an extra kick!
- Blend for Texture: For a creamy texture, use an immersion blender right in the pot. If you prefer a chunkier soup, blend only half of the mixture, leaving some carrot pieces intact for added texture.
- Fresh Herbs: Garnishing with fresh cilantro not only adds a pop of color but also enhances the flavor. Feel free to experiment with other herbs like parsley or basil for a different twist!
- Storage Tips: This soup stores well in the refrigerator for up to 4 days, and it also freezes beautifully. Just make sure to leave some space in the container for expansion when freezing.
- Serving Suggestions: Pair your soup with crusty whole-grain bread or a simple salad to make it a complete meal. You can also top it with a dollop of coconut yogurt for a creamy finish!
Nutrition Facts
Calories: 95kcal
Carbohydrates: 15g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
