Ginger-Turmeric Roasted Carrot Soup
This Ginger-Turmeric Roasted Carrot Soup is a creamy, nutrient-packed, and anti-inflammatory dish that combines the healing properties of ginger, turmeric, and bone broth with the sweetness of roasted carrots for a comforting and immune-boosting meal.
Equipment
- baking tray
- parchment paper
- dutch oven or large pot
- immersion blender or blender
- cutting board
- kitchen knife
- measuring spoons
- measuring cups
Ingredients
- 1 pound of carrots peeled and chopped
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger peeled and grated
- 1 inch fresh turmeric root, peeled and grated or 1 teaspoon ground turmeric
- 4 cups chicken bone broth or broth of choice
- 1 cup coconut milk or cream for a richer texture
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- A squeeze of fresh lemon juice optional
Instructions
Roast the Carrots:
- Preheat your oven to 400°F (200°C).
- Toss the chopped carrots with 1 tablespoon of olive oil, salt, and pepper.
- Spread them evenly on a baking sheet and roast for about 20-25 minutes, or until tender and slightly caramelized.
Prepare the Soup Base:
- In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, grated ginger, and grated turmeric, cooking for an additional 2 minutes until fragrant.
- If using ground turmeric, add the ground turmeric to the pot after the garlic and ginger cook for 2 minutes. Stir to combine, allowing it to cook for another minute.
Combine and Simmer:
- Add the roasted carrots to the pot along with the broth.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
Blend the Soup:
- Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender.
- Once blended, stir in the coconut milk. Taste and adjust seasoning with salt, pepper, and a squeeze of fresh lemon juice if desired.
Serve:
- Ladle the soup into bowls, garnishing with fresh cilantro or parsley.
Video
Notes
Tips:
- For added texture, consider adding a handful of cooked quinoa or a sprinkle of toasted pumpkin seeds on top.
- This soup pairs beautifully with a slice of crusty whole-grain bread.
Nutritional Info per serving:
- Fat: 10.5g
- Carbohydrates: 28g
- Protein: 16g
Servings: 4
Calories: 253kcal